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Lemon Pasta Sauce

Creamy lemon sauce is great with spaghetti and all kinds of pasta. Quick and delicious recipe uses 3 egg yolks - good with cooked prawns, roasted chicken, leftover turkey, or other vegetables like asparagus, artichokes, courgettes or peas.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 people
Calories: 572 kcal
Course: Main Course
Cuisine: French , Italian

Ingredients

  • 1 unwaxed lemon (juice and zest) organic
  • 3 egg yolks
  • 20 cl (small tub/ ¾ cup) half fat crème fraîche (12-15% fat) or single/heavy cream
  • 1 sprig fresh lemon thyme (optional)
  • 50 g (2oz/½ cup) fresh parmesan finely grated
  • 400 g (14oz) dried spaghetti
  • 200 gr (7oz/1 cup) fresh asparagus or peas optional
  • 1 tablespoon fresh parsley (chives or basil) finely chopped

Instructions

Pasta
    Cup of Yum
  1. If using with fresh vegetables, cook them for about the last 5 minutes until al dente in the boiling water with the pasta.
  2. Prepare the pasta. Cook dried spaghetti or linguine in boiling salted water for about 10 minutes or until al dente, according to packet instructions.
Lemon Pasta Sauce
  1. In a separate bowl, mix the yolks, the lemon juice and zest, crème fraîche (or cream), lemon thyme if using, and the parmesan.
  2. Drain the pasta and asparagus and keep a little of the hot pasta water. Pour the hot cooking water (about 3-4 tbsp) into the sauce and stir together to temper it. In the same (drained) pasta pan, quickly add in the uncooked sauce and toss the pasta (and optional vegetables) in it. Gently heat for no more than a minute, as overheating and cooking will cook the eggs. Add the fresh chopped herbs and serve.

Notes

  • Serve immediately and add more fresh herbs (finely chopped). Good with a glass of chilled Chenin Blanc, Chardonnay or Pinot Grigio white wine to bring out the lemon flavours.
  • Serve immediately and add more fresh herbs (finely chopped). Good with a glass of chilled Chenin Blanc, Chardonnay or Pinot Grigio white wine to bring out the lemon flavours.
  • Variations: when asparagus not in season, good with artichokes, peas, prawns, roasted chicken or turkey.
  • Reserve the remaining 3 egg whites in a jam jar and keep in the fridge for up to a week or freeze. Great for making macarons, coconut macaroons, financiers or tuiles.
  • Nutritional Information: 572 calories for 250g serving with 35g protein and 80g carbohydrates.
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.