Spaghetti with cream of parmigiano reggiano and lime
11.5 oz Barilla Spaghetti no. 5
1 cup Parmigiano Reggiano
7 fl oz fresh cream
Salt and black pepper, to taste
Bring lightly salted water to boil.
Using the zester cut the lime zest and blanch them in water then set aside. Squeeze the juice of the lime and pour a small amount into the boiling water and keep the rest aside, then pour in the Spaghetti.
Meanwhile, in a small pot on low heat warm up the cream with the Parmigiano Reggiano until obtaining a cream.
Let it thicken with some drops of lemon juice and set aside.
In the meanwhile, boil the Spaghetti and drain just short of al dente and save some of the cooking water
Finish cooking the pasta by adding a little water and the cream of Parmigiano Reggiano.
Plate and top with fresh ground pepper, a pinch of parsley chopped and the blanched lime zest
Garnish / Tip: twist of lime peel. Lemon as alternative to lime. Properties of lemon peel and zest (aromatic substances with cancer, cholesterol, fighting action and vitamin, etc.).