Summary

Ingredients

• 300 g pasta, spahettini or linuine made from durum wheat without e
• 125 ml wine, white, semi-sweet
• 125 ml poultry stock, lighter
• 125 ml heavy cream
• 1 large lemon (s), organic (only the peel)
• 1 bunch mint (mentuccia), finely chopped without stems, alternatively sweet mint or parsley
• 1 pinch (s) salt
• 1 pinch (s) white pepper
• 1 tablespoon butter, cold
• 2 tablespoon parmesan, grated
• 3 liters water
• 2 teaspoons salt

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Instructions

1. Sauce:
2. Greatly reduce wine and stocks. Tear lemon zest into zest and briefly blanch in boiling water, drain. Add the cream, lemon peel, white pepper, salt and reduce a little more.
3. At the same time, cook the pasta al dente in water and salt.
4. Shortly before serving, a lot of finely chopped fresh mentuccia (a type of southern Italian mint, use a sweet type of mint as a substitute. Parsley also tastes very good instead of mint.), Mix some grated parmesan and butter, sauce and pasta well, possibly with a little cooking liquid from the pasta Keep creamy if the noodles soak up very much.