Aletria a Antiga Sweet Angel Hair Pasta
Indulge in the comforting sweetness of *Aletria à Antiga*, a traditional Portuguese dessert featuring creamy angel hair pasta infused with warm flavors of cinnamon and citrus. This beloved recipe transforms simple ingredients like milk, sugar, and egg yolks into a luscious, custard-like treat that’s as satisfying as it is unique. Gently simmered with a hint of lemon peel and a fragrant cinnamon stick, the pasta absorbs the rich, milky base, creating a silky texture that melts in your mouth. Topped with a delicate dusting of ground cinnamon, this beautifully spiced dish can be served at room temperature or chilled for a firmer set. Perfect for holidays, family gatherings, or as a cozy dessert, *Aletria à Antiga* is a must-try for anyone who loves Portuguese cuisine and timeless comfort food.
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Recipe Information
Ingredients
- 250 grams angel hair pasta
- 1 liter whole milk
- 200 grams granulated sugar
- 25 grams unsalted butter
- 1 strip (peeled with minimal pith) lemon peel
- 1 cinnamon stick
- 4 large egg yolks
- 1 teaspoon (for garnish) ground cinnamon
- 500 milliliters water
- 1 pinch salt
Instructions
In a medium-sized pot, bring 500 milliliters of water to a boil. Add a pinch of salt and the angel hair pasta. Cook for 2-3 minutes or until slightly softened but not fully cooked. Drain the pasta and set it aside.
In the same pot, pour in the whole milk, lemon peel, and cinnamon stick. Heat the milk over medium-low heat until it just begins to simmer, stirring occasionally to prevent it from scorching.
Once the milk is warm, add the partially cooked pasta back into the pot. Stir gently to combine.
Add the granulated sugar and unsalted butter to the pot. Continue to cook over low heat, stirring frequently, until the pasta absorbs most of the milk and becomes creamy (about 10-15 minutes).
In a small bowl, whisk the 4 egg yolks until smooth. Gradually add a few spoonfuls of the hot milk mixture from the pot into the yolks to temper them, whisking constantly to avoid scrambling.
Pour the tempered egg yolks into the pot with the pasta, stirring quickly to incorporate. Allow the mixture to cook for an additional 2-3 minutes, or until it thickens slightly. Remove the pot from heat and discard the lemon peel and cinnamon stick.
Transfer the Aletria to a serving dish or individual bowls. Smooth the surface with a spatula, then sprinkle the ground cinnamon on top as a garnish. You can create a lattice pattern with the cinnamon for a traditional look, or simply dust it evenly.
Let the Aletria cool to room temperature before serving. It can also be chilled in the refrigerator for a few hours if a firmer texture is preferred.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 258.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1416 mg | 109% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
