Spaghetti with orange sauce


  • 200 g. wholemeal spaghetti
  • 2 pcs. orange
  • 1 lemon
  • 40 g. butter
  • ¼ u. chopped onion
  • 50 ml. white wine
  • 100 ml. liquid cream
  • Salt and pepper


  1. Peel the oranges and lemon. Keep the peels and remove the white part with a knife. 
  2. Squeeze the oranges and lemon and reserve the juice.
  3. Cut the skins into very thin strips and blanch in boiling water for a few minutes to remove the bitterness.
  4. In a frying pan, add the butter and the chopped onion. Sauté until the onion is golden brown, add the wine and cook until the alcohol evaporates.
  5. Add the orange and lemon juices, the blanched peel and the cream. Continue cooking until you get a thick sauce texture and add salt and pepper to taste.
  6. Cook the pasta in plenty of salted water and drain.
  7. Serve with a little sauce and garnish with a few strips of blanched skin.