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Creamy Lemon Spaghetti

Anne David from United States

Serves
2
Preparation
5
Cooks in
15
Country of origin
Greece

Greece. With it’s salt-sprayed buildings and dreamy beaches, the islands simply beg for bright flavors and simple, fresh ingredients.
While in Athens one summer, despite the heat, one of my favorite meals was the Avgolemono soup. I was addicted to the bright, tangy soup that was light and rich at the same time. I soon learned the trick of using an egg in broth to create a velvety richness of soup without butter or cream. This is a trick I use often in my own kitchen in soups and pasta dishes (including a Fettuccine Alfredo that doesn’t have any cream in it, a story for another day).

Longing for Greece one Sunday night, I put this together this almost embarrassingly easy supper of lemon, butter and pasta, using the egg “avgolemono” style to create a heady sauce. It was rich, light, bright and tangy. It was Greece.

Ingredients

  • 4 oz spaghetti
  • 2 TBS unsalted butter
  • 1 Egg (organic)
  • 2 TBS lemon zest
  • 1/2 c. fresh parsley
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • Parmesan cheese for servings (optional)
  • 1 TBS lemon juice (optional)

Method

  • Clean parsley. Trimming off stems and roughly chopping leaves. Set aside.
  • In a medium pot, cook pasta according to package al dente instructions. Drain reserving about 1-2 tbs pasta water. Return pasta and water back to the pot.
  • Turn the heat underneath the pasta to low and add the butter. Stir the pasta and butter together until strands are coated.
  • Turn heat underneath the pasta off. Working quickly, crack the egg directly into the pot. Break yolk and stir the egg into the pasta, keep stirring so that the pasta is coated, but the egg doesn’t cook separately (aka make scrambled eggs). This step should only take 30-60 seconds. Once the egg is no longer glistening, its cooked.
  • Add lemon zest and parsley to the pot. Stir until the zest is incorporated and the parsley has wilted a bit.
  • Add salt and pepper (more to taste). Sprinkle with lemon juice if desired. Plate and serve immediately. Parmesan optional. Serves 2.

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