Angel hair pasta with caper and lime cream

Big Dream Factory angel hair pasta with caper and lime cream: We are not in the habit of testing one of our recipes and posting it immediately. However, tomorrow morning when the Italian office of The Big Dream Factory have risen from their sleep, enjoyed their cappuccino, rubbed their eyes and settled down to updating our Italian blog, we want to make sure they see this one.

caperri in jars

We have had our Pantelleria capers for a few weeks now and already need to get you all some more. So before they have all gone, we wanted to start creating a few simple and very Italian style recipes for you to enjoy.

Our capers come to us in sea salt and need to be prepared before cooking with them, depending upon how much salt you like in your food. For our homemade angel hair pasta with caper and lime cream, we didn’t want them to be too salty. Rather, let their floral aroma shine through … and it does!

So without further ado, here is the recipe which is based on the technique for making Carbonara.

Ingredients – serves 2 – 3 depending upon whether you serve your pasta as a starter like they do in Italy, or as a main meal

  • 8 ounces (250 grams) Angel hair pasta, cooked to al dente
  • 2 ounces (50 grams) salted butter
  • 1/2 cup (120 mls) milk
  • 2 tablespoons (30 grams) Pantelleria capers in sea salt, prepared to your required saltiness – How to prepare your capers
  • Pinch of salt to taste
  • Juice and zest 1 medium lime
  • 2 egg yolks
  • 2 tablespoons (30 grams) Parmesan cheese, grated
  • Extra virgin olive oil
  1. In a large pot of lightly salted water, cook your angel hair to al dente. If you are using our homemade angel hair, once the water is boiling, this will take under 2 minutes.
  2. Gently crush the tight, bud-end of each caper.
  3. Meanwhile, in a frying pan, melt the butter over a low to medium heat.
  4. Add the milk, lime zest and capers. Bring it all to a boil and add more salt if necessary.
  5. When the angel is cooked, drain and add to the pan with the milk and capers. Then remove the pan from the heat and add the egg yolks.
  6. Using a fork, turn and stir the pasta. Add the cheese and continue to mix until you have created a creamy sauce. You may need to return the pan to a low heat for short periods of time but it is often not necessary as their is enough heat in the pasta to create the sauce.
  7. Serve, topped with the zest of the lime and a drizzle of extra virgin olive oil.
angel hair lime capers
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