Barilla® Angel Hair Aletria Doce

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  • 9 ounces Barilla® Angel Hair
  • 1/3 cup sugar
  • 1 orange, zested
  • 1 star anise
  • 1 cinnamon stick


  • 1 cup almonds, sliced
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon


  • 3 1/3 cups half & half
  • 1 teaspoon cinnamon
  • 1 large strip lemon zest
  • 1 cup sugar, divided
  • 8 egg yolks
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  • 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 CustardCombine 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 PastaMeanwhile 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.

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