Spaghetti with Lemon Cream Sauce

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Rinse the lemon with hot water, dry it and scrape off the peel with a zest zipper. Squeeze the lemon. Slowly bring the cream to the boil over a low heat. Gradually add the lemon juice. Season the cream with broth, salt and pepper. In the meantime, cook the spaghetti al dente. Mix the egg yolks and a little lemon cream and stir into the lemon cream. Put the sauce briefly on the hob, but do not boil any more. Pluck the basil leaves and stir in, cut into strips. Serve the sauce with the drained spaghetti.
This goes well with salmon steak fried in butter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.