Barilla^® Angel Hair Aletria Doce

For Topping: Preheat oven to 375ºF. Arrange almonds in single layer on parchment-lined baking sheet.

Bake 5 minutes or until lightly toasted. Sprinkle nuts with sugar. Bake 5-7 minutes, or until sugar begins to caramelize, stirring occasionally. Remove from oven and cool.

Transfer mixture to food processor; add cinnamon and pulse until finely chopped.

For Custard: Combine half & half, cinnamon, lemon zest and ½-cup sugar in a small saucepan. Simmer mixture on medium heat until 180ºF. Remove pan from heat.

Whisk egg yolks and remaining sugar in medium bowl.

Pour 1 cup of hot half mixture into the egg yolks. Whisk vigorously to temper the yolks. Pour mixture back into saucepan, whisking constantly to avoid scrambling the eggs.

Cook 4-5 min. on medium heat until slightly thickened and mixture coats the back of a spoon.

Strain mixture through fine mesh strainer into a shallow baking dish; keep warm.

For Pasta: Meanwhile bring water, sugar, orange zest, star anise and cinnamon to a boil in large pot.

Add pasta; cook 4 minutes, stirring occasionally. Drain and immediately combine pasta with custard in baking dish until fully coated.

Gently press pasta into dish; cover with plastic wrap and cool to room temperature.

Gently warm and sprinkle with topping before serving.