Spaghetti with butter, parmesan (Parmigiano Reggiano), lemon and paprika

A simple recipe, of great gustatory impact, this spaghetti with, butter, Parmesan cheese, lemon and paprika. Spaghetti with butter and parmesan, that is the simplest recipe you can imagine. A comfort food for absolute beginners of the kitchen, an iconic dish of the Sienese countryside. These spaghetti with butter and Parmigiano Reggiano are enriched with paprika and lemon juice. Few ingredients of great quality, mixed with wisdom and with a lemon touch that immediately makes the difference. Every day I tell you a new recipe to try, building together our dinners and trying to learn day by day a technique, a type of cooking, a cut always new. We will not become chefs, but we will surely have in our notebook some new great family classic, to share in the coming months in dinners with friends. 

Before starting, there is only one imperative: wash your hands well.

The recipe is by chef Ronald Bukri of the Osticcio restaurant in Montalcino.

Ingredients

300 g spaghetti

130 g of Parmigiano Reggiano 

100 g butter

10 g lemon juice

30 g sweet paprika

8 tips of wild fennel

Procedure

Cook the spaghetti in salted water. In a bowl melt the butter without heating it too much, add the lemon juice and then the Parmesan. Drain the pasta to stir in the bowl without heating so as not to separate the butter. At the bottom of the plate, grate a little Parmigiano Reggiano and a little lemon zest. Arrange the spaghetti on plates and sprinkle with sweet paprika. Finish with the tips of wild fennel.