Spaghetti with a Parmesan and lime sauce

Serves four

• Spaghetti – 320 g
• Juice of 2 limes (40 ml)
• Grated Parmigiano Reggiano cheese – 60 g
• Fresh dairy cream – 100 ml
• Chopped parsley
• Salt and pepper to taste

Nutritional information
Per serving: 427 Kcal

Environmental Impact

Per serving: 
451 grams CO₂ equivalence - carbon footprint
314 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Bring lightly salted water to the boil.

Peel thin strips of lime rind and boil them in the water before setting aside. Squeeze out some lime juice and pour a little into the boiling water (keeping the rest to one side). Add the spaghetti.

In the meantime heat the dairy cream with the Parmesan until a cream has formed. Add a bit of lime juice and set aside.

Drain the very al dente pasta and keep a little of the cooking water to one side.

Finish cooking the pasta in the frying pan, adding a little water and the Parmesan cream. 

Serve with some ground pepper, a pinch of chopped parsley and the blanched lime peels.

You can garnish with a twist of lime.

The Chef’s Advice

It is best to use a whisk to obtain the Parmesan cream. You can also add a pinch of salt and nutmeg.

Nutritional Advice

This is a very rich dish and can thus be considered a full meal on its own or with a vegetable side.

Environmental Advice

Moderate the quantity of dairy products.

Parmesan and cream have a high environmental impact and are high in calories, protein and fat. Therefore, they should be eaten in moderation and the only animal-sourced ingredient of the meal.