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!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Wild Ramps: What Spring Ramp Dishes are You Making?
April 29, 2019
Ramp Pasta Made like Pate Nicoise: In Nice, they often make green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise (see recipe at the bottom), using wild ramps in place of the more traditional Swiss chard, and the results were stunning.…
This Delicious Lemon Tart is a French Classic
November 10, 2022
Author, chef, and journalist Susan Herrmann Loomis shares her recipe (below) for a delicious lemon tart. One of the recipes in her cookbook Plat du Jour: French Dinners Made Easy, this French classic tarte au citron is the perfect balance of sweet and sour. The recipe is straightforward, and the sweet result will convince a …
Egg Whites and Angel Food Cake with Citrus Sauce
July 30, 2018
Angel Food Cake is not a French creation. Although French chefs cannot claim the invention of this white sponge cake, they have always worked with the essential ingredients: stiff egg whites, cream of tartar, cake flour, and sugar. Stiffly, beaten egg whites are the key to the delicate light texture of souffles…
Squid Ink Pasta with Squid
September 28, 2018
This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.…
No Comment