Monday, October 3, 2011


This delightful recipe comes from The Essential New York Times Cook Book.  It's like a lemon carbonara. It is creamy, buttery, and lemony. A great combination of flavors. I used more asparagus than the recipe called for and I liked it better that way. We had this as our main course but it would be delicious as a side or starter course.
                                    SPAGHETTI WITH LEMON AND ASPARAGUS SAUCE
6 TBSP. unsalted butter
8 thick asparagus spears, stalks peeled and cut into 1 inch lengths
Grated zest and juice of one lemon
2 large eggs
3/4 cup heavy cream
2 TBSP. freshly grated Parmesan cheese
4 gratings of nutmeg
3 TBSP. chopped flat-leaf parsley
1/2 pound spaghetti
Freshly ground black pepper
Melt the butter in a medium skillet over medium heat. Add the asparagus and cook until just tender, about 6 minutes.
Meanwhile, combine the lemon zest, half of the lemon juice, the eggs, cream, Parmesan cheese, nutmeg, and parsley in a bowl and blend well. Taste the sauce. The lemon flavor should be subtle, but not overpowering. Add more lemon juice if needed.
Bring a large pot of water to a rolling boil. Stir in enough salt that the water tastes salty. Add the spaghetti, stir, and cook, stirring often, until al dente, 5-7 minutes.
Drain the spaghetti well. Immediately return it to the pot, and add the asparagus, with the butter, and lemon sauce. Toss well.
Turn the heat to low and gently toss the pasta over the heat for about 30 seconds, until the sauce thickens slightly and adheres to the pasta. Season to taste with salt and pepper.
Serves 2 as a main course and 4 as a first course.
Recipe from The Essential New York Times Cook Book

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