Cooking Instructions
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Step 1
Start by cutting off the skin of the
Orange (1)
, discharge the white part, and cut the peel into strips.
Step 2
In a skillet, heat up the
Butter (30 g)
and saute’ the orange peel for a few minutes until it gets slightly crunchy.
Step 3
In a pot bring water to a boil, add
Salt (6 g)
in the boiling water, then add
Linguine (180 g)
, and cook according to package instructions.
Step 4
Meanwhile, in a bowl whisk together
Egg Yolks (2)
,
Heavy Cream (160 mL)
,
Parmesan (50 g)
,
Salt (6 g)
, and
Ground Black Pepper (1 g)
until well combined.
Step 5
When the pasta is cooked ‘al dente’, drain the water but keep some in the pot. Transfer the pasta to a bigger bowl.
Step 6
Next, pour the egg mixture into the pasta bowl and mix well.
Step 7
Sprinkle
Fresh Parsley (6 g)
on top.
Step 8
Then add the orange strips with the melted butter, then mix again until the pasta is well coated.
Step 9
Garnish with a few more orange strips and serve immediately.
