A winning wine and food match
It's creamy, it's zesty, and a sublime match with our CRU Heretaunga Rosé of Syrah.
Guaranteed to win hearts this Valentine's Day, or suitably impress your Palentines! Whip it up and let us know what you think.
Spaghetti with creamy lemon sauce
Ingredients
2 lemons
4tbsp extra virgin olive oil
220ml single cream
1 egg yolk
350g spaghetti
Thyme
Sea salt
Freshly ground black pepper
Parmesan cheese (optional)
Method
Bring a large saucepan of water to the boil. Meanwhile, finely zest both the lemons and toss the zest into a deep frying pan, then add the olive oil and set it over a medium heat. Gently fry the zest until it begins to take on a deep, vibrant yellow colour.
Pour in the cream and the egg yolk, mix well with a wooden spoon, then reduce the heat and leave to gently cook for 5-10 minutes, giving it a stir every now and then.
Add a generous pinch of salt to the boiling water, and, when it begins to gallop, add the spaghetti and cool until al dente according to the packet instructions. Finely slice one-third of a lemon.
When the pasta is cooked, drain in a colander, reserving a little of the cooking water (roughly 1/4 cup). Squeeze the juice of the remaining lemon into the sauce, add salt and pepper to taste, then toss the pasta into the frying pan. Add the reserved cooking water, throw in the lemon slices and toss everything together so the pasta is well covered with sauce. Tearing up the thyme sprigs, sprinkle generously over and serve immediately. You can a little Parmesan cheese but not too much to overpower.
