|2 cups no salt added chicken broth
|1/4 cup 15–18% cream
|1 garlic clove minced
|1 tablespoon parmesan cheese grated
|3/4 cup frozen green peas
|1 tablespoon lemon zest
|1/8 teaspoon black pepper
|225g spaghetti uncooked
|6 tablespoons pasteurized egg whites
|2 tablespoons fresh basil leaves, chopped
Pour the chicken broth and the cream into a frying pan with a cover. You can also use a big pot that fits the length of the uncooked spaghetti without breaking it.
Add the garlic, parmesan and peas. Season with half of the lemon zest and pepper.
Add the spaghetti and bring the liquid with the pasta to a boil. Stir, reduce the heat, cover and let cook for 10 to 12 minutes until the pasta is cooked.
Lift the cover during the cooking period to make sure that there is enough liquid left until the pasta is cooked. Add chicken stock if necessary.
Once the pasta is cooked, remove the pan from the heat and add the egg whites. Stir the pasta and the sauce. The egg whites will cook with the heat of the pasta and its sauce.
Garnish with the rest of the lemon zest and the basil and serve immediately.