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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Once the milk is warm, add the partially cooked pasta back into the pot. Stir gently to combine.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	2025.1 grams (2025.1g)

Amount per serving	% Daily Value*
Calories	2483

Total Fat 59.10g	76%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 1.10g
Cholesterol 179mg	60%
Sodium 552mg	24%
Total Carbohydrate 440.50g	160%
Dietary Fiber 17.80g	64%
Total Sugars 258.70g
Protein 65.40g	131%

Vitamin D 454IU	2269%
Calcium 1416mg	109%
Iron 9mg	52%
Potassium 1588mg	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.

Source of Calories

Fat: 20.8%

Protein: 10.2%

Carbs: 68.9%