In a perfect blend of elements, classic ingredients meet the reuse of scraps: in this Spaghetto, even the rinds of Parmigiano Reggiano are given a new lease on life, transformed into popcorn to add crunch and a burst of umami, enhanced by a base of toasted hazelnuts.

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True mastery often lies in the ability to elevate the essential. This is the philosophy that guides chef Luca Marchini—the heart and soul of the one-Michelin-starred restaurant L'Erba del Re in Modena—who has always been deeply rooted in the great Emilian tradition and contemporary culinary innovation. Through a modern sensibility, the chef reimagines one of the most iconic home-style dishes, transforming it into a harmonious blend of balance and flavor.

The starting point for this creation is a deep reflection on the sense of belonging and the intimacy of everyday ingredients: “For me, Parmigiano Reggiano is home. Living and working in Emilia, it’s one of those ingredients that’s part of everyday life: it’s always there, just like butter, lemon, or extra-virgin olive oil. It’s a product that tells the story of the region and its roots, yet at the same time it’s incredibly versatile—a true all-purpose ingredient in the kitchen.” It is not, therefore, a matter of impressing with special effects or hard-to-find ingredients, but of elevating what is already part of our olfactory and gustatory memories. The chef elaborates on this concept by explaining the dish’s origins: “The recipe stems precisely from this—the idea of celebrating simplicity. I wanted to create a dish made with ingredients anyone might have at home, demonstrating that you don’t need many elements to achieve a result rich in flavor.”

In a perfect interplay of flavors, classic ingredients meet the zing of nuts and the clever reuse of scraps, in full alignment with a no-waste ethos: “Spaghetti, butter, lemon, and Parmigiano Reggiano are an essential combination, in which each ingredient plays a specific role: the lemon brings freshness and vibrancy, while the hazelnut adds depth and a toasty note. Even the Parmigiano Reggiano rinds find a new lease on life, transformed into popcorn to add crunch and an umami kick, enhanced by a base of toasted hazelnuts. It’s a dish that starts with something very simple and everyday, but through technique and experimentation manages to develop a personality all its own.”

SPAGHETTI WITH BUTTER, LEMON, AND PARMIGIANO REGGIANO, WITH A HAZELNUT BASE

Ingredients for 4 people

For the spaghetti:

100 g spaghetti

For the foam:

250 g Parmigiano Reggiano shavings (soaked in milk overnight)
250 g fresh cream
1.2 g iota

For the rinds:

50 g Parmigiano Reggiano rinds

For the hazelnut base:

500 g raw hazelnuts with skins on
3 l water

For cooking and risotto-style preparation:

40 g butter
40 g lemon juice
1 g lemon zest
200 g vegetable broth

For plating:

10 g of pea sprouts

Method

1. For the Spaghetti

Form four bundles of spaghetti, 25 g each, by tying the ends with kitchen twine.

2. For the Parmigiano Reggiano foam

Combine 250 g of cream with 1.2 g of iota and heat on the stove to about 80 °C. Pour the hot cream over 250 g of Parmigiano Reggiano that has been softened and cut into small cubes. Blend vigorously with an immersion blender and strain through a sieve. Transfer the mixture to a kitchen siphon and charge with one Nu2082O cartridge.

3. For the puffed Parmigiano Reggiano rinds (popcorn)

Carefully grate the outer and inner surfaces of 50 g of Parmigiano Reggiano rinds using a grater. Blanch the rinds in boiling water and, while still hot, slice them into pieces about 2 mm thick. Arrange the rinds on a plate, well spaced apart, and cook in the microwave on high power until they are puffed and crispy.

4. For the hazelnut base

In a pot, combine 3 liters of cold water and 500 g of raw hazelnuts with their skins on. Simmer over low heat for about two hours. Strain the liquid and reduce it on the stove until it reaches a thick, concentrated consistency.

5. Cooking and Risotto-Style Preparation

Cook the bundles of spaghetti tied together in plenty of salted water for 4 minutes. Meanwhile, in a skillet, gently melt 40 g of butter until it turns a light brown color. Deglaze with 40 g of lemon juice to create an emulsion, then add a little vegetable broth. Once the 4 minutes of cooking are up, transfer the spaghetti to the skillet and cook for another 6 minutes, stirring frequently and gradually adding hot vegetable broth; season with salt to taste. When done, add 1 g of grated lemon zest.

6. Plating

Place the spaghetti in a savarin mold to give it a ring shape and cut off the end of the spaghetti tied with string. Arrange the puffed Parmigiano Reggiano crusts on top of the spaghetti. Place a small amount of hazelnut sauce in the center of the base, cover with the Parmigiano Reggiano foam, and drizzle the remaining hazelnut sauce around the edges. Add the pea shoots as a garnish.