Spaghetti with a Citrus Cream Sauce
David Scott Allen · Main Course · Provencal Recipes · TasteMy inspiration for this pasta dish was ice cream, actually the Good Humor Man’s creamsickle. The spaghetti sauce is a light cream and wine base with citrus (orange and lemon).
The dish is easy to make and a refreshing change to tomato sauce. Think about making this when the citrus starts appearing in the Provencal markets near to Christmas or perhaps to celebrate the annual Menton Fête du Citron in February.
Spaghetti with a Citrus Cream Sauce
I call this Creamsicle Pasta as it reminds me of the childhood treat - cream and citrus. The recipe is from Damiano Miniera an inventive Sicilian chef near Florence in Tuscany.
Ingredients
- 2 Sweet Organic Oranges
- 1 Organic Lemon
- 2 tbsp unsalted butter
- 1 large shallot(s) finely diced
- 1/4 cup white wine or Prosecco
- 1/2 cup heavy cream (35%)
- salt and freshly ground black pepper
- 12 ounces spaghetti
Instructions
- Bring a large kettle of water to a boil. Salt the water well and add the pasta.
- Bring a small saucepan of water to a boil. Using a vegetable peeler, remove the zest from the oranges and lemon.
- Slice all the zest very thinly - “razor thin,” as the recipe says.
- Add the zest to the small saucepan and boil for 5 minutes to soften and rid the zest of any bitterness. Drain in a sieve.
- Juice the oranges and lemon, removing any seeds.
- Heat the butter in a large skillet. When melted, add the shallot and cook until clear; do not brown.
- Add the cooked zest, juice, wine, and cream, and cook at a brisk simmer until thickened - about 5 minutes.
- Season with salt and plenty of freshly ground pepper.
- Toss the pasta with the sauce and divide among 4 heated pasta bowls.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Simple Mediterranean-Inspired Seafood Pasta Recipe
December 3, 2018
A recent trip to Sicily, Italy influenced this seafood pasta recipe. Although Italy is the birthplace of pasta, "typical" foods of the Mediterranean do not have any borders anymore, and it is quite common to find pasta on restaurant menus in Provence …
Amazing Citrus Try these Sweet and Savoury Recipes
May 8, 2024
Why Cook with Citrus? Suppose you are looking for a way to add more flavour when cooking. Adding citrus is a great option. Citrus adds acidic flavours to a dish. The impact of citrus depends on what you are cooking: It adds a fresher taste to meat and fish and a lighter taste to baked …
Pink grapefruit, roasted fennel and prawn salad
July 5, 2016
Contributor blog post by Jeany Cronk @Mirabeau Wine: Summer’s finally around the corner, yippee, and so alfresco dining and picnics are back on our agendas. I can say without hesitation that a cool bottle of Mirabeau is the perfect partner for all that outdoor activity! I’ve always liked to bring some slightly fancier salads to …
Easy, Refreshing Salad with Shaved Fennel and Citrus
March 23, 2023
Combining crisp fennel and tangy citrus, this salad is great at any time of the year. However, I often crave it when I have eaten too many rich, sweet foods. My body sends desperate SOS signals telling me it is time to slow the train down and start eating more vegetables and salads. This salad …
No Comment