Lemon pasta with spinach and burrata
Recipe for creamy lemon pasta with spinach and burrata on top.
Servings 4 people
Ingredients
- 500 g spaghetti
- 6 egg yolks
- 50 g butter
- 100 g Parmesan, finely grated
- 1 lemon, finely grated zest and juice
- 2 handfuls fresh spinach
- 1 burrata, drained
- Cooking water from the pasta, - approx. 200 ml
- Salt and freshly ground pepper
- Optional: extra lemon zest for the top, freshly ground pepper and finely chopped parsley
Instructions
- Whisk the egg yolks together with the lemon zest and lemon juice.
- Cook the pasta until al dente and drain it, - reserving a couple of hundred millilitres of the cooking water to adjust the consistency.
- Stir the butter into the pasta, then add the egg yolks and Parmesan and quickly stir them through the pasta.
- Adjust the consistency with the hot pasta cooking water, - it should be lovely and creamy.
- Fold the spinach into the pasta, - stir until the leaves have wilted.
- Season with freshly ground pepper and salt to taste, - and serve topped with the fresh burrata, freshly ground pepper and finely chopped parsley.