Creamy "Pink Lemonade" Spaghetti

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  1. Toast the pink peppercorns in a pan until aromatic, then lightly grind in a mortar and pestle to release the skins
  2. Heat a pan over medium heat and add butter a bit of oil. Add the shallot and cook until softened then add the garlic. 
  3.  Saute until lightly caramelized. 
  4. Add the lemon juice and let reduce by half.
  5. Decrease the heat to medium low and add the cream, lemon zest, pink peppercorns and parmesan cheese; stir to combine. 
  6. Cook on low for about 10 minutes to caramelize. Season with salt and pepper and lemon juice to taste. Should be creamy with a zing of lemon and floral notes from the pink peppercorn. 
  7. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Save a mug full of pasta water. 
  8. Add some pasta water to the thickened cream sauce to loosen it up. Then add in the pasta and toss it to coat well. 
  9. Serve the pasta and garnish with grated parmigiano reggiano, parsley, pink peppercorn skins and lemon zest. 
  10. Enjoy!