Giancarlo Polenghi's recepies

Spaghetti with lemon cream

Ingredients

350 g of spaghetti
6 tablespoons Lemondor lemon juice
2 dl of fresh cream
30 g butter
1 egg yolk
40 g Parmesan cheese
some chives
salt and pepper.

Preparation

Pour the cream and the egg yolk into a bowl and mix until creamy. Add 6 tablespoons of Lemondor lemon juice, a pinch of salt and pepper and stir until they are thoroughly blended. Wash the chives, dry and cut into pieces with scissors. Cook the spaghetti in salted water until firm to the bite; in the meantime, melt the butter, then add the lemon cream and heat over low heat taking care not to boil the sauce.
Drain the pasta, then add the cream and a little cooking water is needed and stir well. Pour on to a serving dish and sprinkle with chives and grated Parmesan.

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