Prep: 10 min. Cook: 15 min.
1 clove garlic, finely chopped
1 cup/250 ml heavy cream
3 oz/90g freshly grated Parmigiano Reggiano Cheese
1 Smoked Whole Serrano Chile Pepper, sliced
1 lb/500g spaghetti
1 tablespoon Mediterranean Oregano
Trapani Sea Salt, to taste
Grate the zest of one of the lemons and cut the fruit into small pieces. Squeeze the juice from the other lemon. Saute' the garlic in the oil in a heavy-bottomed pan until it begins to color. Add the cream, Trapani Sea Salt, lemon zest and lemon pieces and cook over med. heat for 4-5 minutes more. Meanwhile, cook the spaghetti in a large pot of salted, boiling water until al dente. Transfer to the pan with the cream. Add the sliced Serrano Pepper, Mediterranean Oregano and Parmigiano Reggiano, toss well, an serve.
Wine: a dry white
From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.