Summary

Ingredients

• 4 spring onion (s)
• 1 lemon (s), untreated
• 3 tablespoon butter
• 4 tablespoon sherry, dry or alternatively dry white wine
• 125 g crème fraîche
• Salt and pepper from the mill
• 500 g spahetti
• 2 tablespoon dill, finely chopped
• 1 tablespoon lemon balm, finely chopped
• 4 tablespoon parmesan, freshly grated
• Lemon balm and dill for garnish

Print Recipe Pin Recipe

Instructions

1. Cook the spaghetti in plenty of salted water until al dente and then drain well.
2. Wash and clean the spring onions and cut into fine rings. Finely rasp off the peel of the lemon without leaving the whites! Squeeze out the juice.
3. Heat the butter in a saucepan and sweat the spring onions in it. Stir in lemon zest, sherry or white wine and crème fraîche (alternatively sour cream or sour cream) and simmer gently for about 4-5 minutes. Season the sauce with lemon juice, salt and pepper. Stir in the herbs.
4. Mix the sauce with the spaghetti in a large bowl. Sprinkle the parmesan on top and decorate with the remaining herbs.