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Food & drink Hungry Boy recipes or just what you ate

Mothers day breakfast made by our kids (with a little guidance) eggs sunny side up not in pic.



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Here is something I made last week:

Spaghetti al limone
(4 servings)

500g / 1 lbs of spaghetti
1 ripe and juicy lemon of good quality, preferably organic since you want to use the peel too
500 ml / 2 cups of good chicken stock
2 eggs
80 to 100 g / 3 to 3.5 ounces of parmesan cheese
1 big bunch of fresh parsley
2 tbl spoons of cold butter

Boil the pasta according to instructions. Meanwhile, grate the yellow peel off the lemon and put that aside (don't get anything of the white stuff, that's bitter). Squeeze the juice into a sauce pan and add 3 parts of the stock. Let that reduce on high heat to half of the former volume. Grate the cheese and mix it with the other part of the stock and beaten eggs. Pick the parsley leaves and chop them finely. Stir parsley, butter and lemon peel into the reduced hot stock. When they're ready, drain the spaghetti and mix them with the stock and your parmesan eggwash until you have a creamy sauce all around them. Season with salt and pepper.
 
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