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Spaghetti with citrus scent

by Ada Parisi
14131 views 5 min read
Spaghetti al profumo di agrumi: primo piatto pronto in 10 minuti

Spaghetti with citrus scent, a first plate ready in five minutes, fresh and intense flavor. This is one of those recipes that will make a great impression with your guests (or perhaps with the person on whom you want to impress), because it is prepared in ten minutes but is gentle and refined. I could define a recipe for effect, even if you are unfamiliar in the kitchen. If you want, You can also follow me on my YOUTUBE CHANNEL, where public video recipes and tutorials.

The noodles are simply seasoned with butter emulsion and cooking water, scented by lemon and orange zest, cardamom, black pepper and a shadow just cinnamon. To garnish: lumpfish ROE (unless you can afford the beluga caviar, and in this case expect an invitation to dinner). A glass of white wine and there need more. The spaghetti citrus scent are also perfect for an impromptu spaghetti, alternative to garlic paste, Olio e peperoncino, the PASTE THE ANGRY or to carrettiera: all simple but tasty recipes, They really prepare in 5 minutes. As also PASTA PUTTANESCA or the Sicilian PASTA ALLA TURIDDU with tomato and black olives. Have you pick. Have a good day!

Spaghetti al profumo di agrumi: primo piatto pronto in 10 minuti


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


grated rind of two oranges and two organic lemons
40 grams butter
a pinch of salt
a pinch of cinnamon
2 cardamom pods
ground black pepper
chopped pistachios, to taste
20 grams of lumpfish ROE
320 g spaghetti alla chitarra


Melt the butter in a pan until it froth. Turn off the heat and add the citrus peel, the crushed cardamom pods, salt and cinnamon. Let stand.

Boil the pasta in salted water and drain it al dente, storing the cooking water in a glass. Emulsify the butter with the cooking water of the pasta, beating with a whisk, until you have a thick sauce. Then, skip the pasta in the sauce, adding a little' cooking water.

Serve the spaghetti in individual plates, garnish the plate with a spoonful of lumpfish ROE, and sprinkling with chopped pistachios. Bon appétit.

MATCHING: Choose a wine made from Masi Agricola, in his estates in Argentina. Paso Blanco is a blend of Pinot grigio (slightly wilted) and Torrontes (an Argentine variety), intense aromas of white flowers and ripe fruit; its taste has delicate hints of citrus, in particular of lemon, that perfectly combine with citrus fruits used in this recipe.

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