Ingredients for Aletria A Antiga Sweet Angel Hair Pasta
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How to Make Aletria A Antiga Sweet Angel Hair Pasta
- In a medium saucepan, combine 4 cups water, 2 cups milk, 1/2 teaspoon salt, 1/2 cup sugar, 1 cinnamon stick (about 3 inches), 2 tablespoons butter, and the zest of 1 lemon. Bring to a boil over medium heat.
- Remove about 1/2 cup of the hot milk mixture. In a separate bowl, whisk together 2 large egg yolks. Slowly drizzle in the hot milk mixture, whisking constantly to temper the eggs.
- Add 8 ounces of angel hair pasta to the saucepan with the boiling milk mixture. Reduce heat to low, and stir frequently to prevent sticking. If the mixture becomes too dry, add a little more hot milk (about 1/4 cup at a time).
- After about half the cooking time (approximately 5-7 minutes), stir in the tempered egg yolk mixture. Continue to cook and stir until the pasta is tender but not mushy (about 10-12 minutes total).
- Remove the cinnamon stick and lemon zest. Pour the Aletria into a serving platter and spread evenly.
- Allow to cool slightly. Before serving, dust generously with ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
204g
Fat
114g
Carbs
39g
