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 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!