Combine water, milk, salt, sugar, cinnamon sticks, butter, and lemon peel in a large pot.

Bring the mixture to a boil over medium-high heat.

Remove 1/2 cup of the hot milk mixture and set aside to cool slightly.

In a separate bowl, slowly whisk the warm milk mixture into the egg yolks to temper them.

Return the tempered egg yolk mixture to the pot.

Add the angel hair pasta to the boiling milk mixture.

Reduce the heat to low and simmer, stirring constantly to prevent sticking.

If the mixture becomes too dry, add more hot milk as needed.

Continue to cook until the pasta is tender and the mixture has thickened, about 8-10 minutes.

Remove the pot from the heat and discard the lemon peel and cinnamon sticks.

Pour the aletria into a serving platter and spread evenly.

Allow the aletria to cool completely at room temperature.

Once cooled, sprinkle the top with cinnamon powder to your liking.

Serve chilled or at room temperature.