Spaghettini Al Limone

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



> Last February, the Pope invited 200 representatives of the

> major world religions to the Vatican for dinner.

> invited. The menu was presented in an Italian

> newspaper. I thought it was great, although

> it was served without meat and alcoholic drinks.

> alcoholic beverages. I was particularly taken with the Tagliolini

> al limone and the saffron rice, which was served as the first course.

Tagliolini are tender and thin egg noodles, which you can’t get everywhere in our country, but the recipe can be cooked very well with spaghettini.

Grate the peel of the washed lemon on a grater. Melt half of the butter in a saucepan, add the grated lemon peel, pour the wine in about a minute and let it all boil. Now add the cream to the pan and let it cook for a few minutes at a low temperature. Season with cayenne pepper.

Add the spaghettini, cooked al dente and drained, to the saucepan with the cream sauce, mix everything together thoroughly and let it simmer for a minute at a low temperature. Then add the remaining butter, Parmesan cheese and a few drops of lemon juice and mix again.

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