Creamy and fruity quick pasta dish, ready to make in less than 20 min! Read the recipe for dairy-free option.
Per la ricetta in ITALIANO, clicca QUI!
A friend of mine pointed out the other day how, despite me being Italian, I haven’t posted many pasta recipes on The Fit Mediterranean. When he pointed it out I was like “nah, what are you talking about? There are plenty!”, but when I got home and checked my recipe list I noticed that actually he was right…Shame on me I thought, so there I am today posting a pasta dish.
This recipe is extremely easy but also extremely tasty. Give it a try!
Ingredients (serves 2):
- 2 big egg yolks (super fresh)
- 2/3 cup heavy cream (or soy cream for vegan option)
- 1/2 cup grated parmesan cheese (or 2 tbsp of nutritional yeast
- 2 tbsp chopped parsley
- 2 tsp of salt
- 1/2 tsp black pepper
- the skin of 1 orange
- 2 tbsp butter (or 2 tbsp of my vegan butter)
- 180 g lingune (or spaghetti or tagliatelle)
Start by cutting off the skin of the orange, discharge the white part, and cut it into strips
Heap up 2 tbsp of butter in a skillet and saute’ the orange skin for a few minutes until it gets slightly crunchy
Bring some water to a boil and cook your linguine pasta (or spaghetti, or tagliatelle) according to package instructions. Add abut 1 tsp (or more) of salt in the boiling water
Meanwhile in a bowl combine together the egg yolks, salt, black pepper, grated parmesan cheese and heavy cream
and whisk well
When the pasta is ‘al dente’, remove it from the boiling water and place it in a bigger bowl (don’t drain it completely, but leave a couple of tbsp of the cooking water). Pour in the egg mixture
some chopped fresh parsley
the orange strips with the melted butter
and mix all together until the pasta is well coated
Decorate with a few more orange strips and that’s all! Your meal is ready!
If you make this recipe, tag me on IG @the_fit_mediterranean!