Crema al limone

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente; drain and reserve some pasta water.

In a skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Pour in white wine and let it simmer until reduced by half.

Stir in heavy cream and bring to a gentle simmer.

Add lemon juice, lemon zest, and nutmeg; mix well.

In a bowl, whisk together egg yolks and grated Parmesan cheese.

Slowly add a ladle of the cream mixture to the egg yolks while whisking to temper the eggs.

Combine the egg mixture back into the skillet, stirring continuously until the sauce thickens slightly, about 2-3 minutes.

Add cooked pasta to the sauce, tossing to coat thoroughly.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt, black pepper, and red pepper flakes to taste.

Garnish with fresh parsley and additional Parmesan cheese before serving.

Cooking Techniques

Spice Level:

Allergens