5 to 6 cups chicken or vegetable broth
2 tablespoons extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground pepper
1/2 to 3/4 cup dry white wine
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano cheese
Grated peel of 1 lemon
Flat-leaf parsley, chopped, or 3 to 4 tablespoons snipped chives
In a saucepan, simmer the broth over medium heat.
In a large, deep skillet, heat the olive oil, 2 turns of the pan, and the butter over medium-high heat. Stir in the garlic. Add the spaghetti and toast lightly, about 2 minutes. Add the onion, carrots, zucchini and thyme. Season with salt and pepper, and cook until the vegetables soften, stirring with tongs, about 5 minutes. Add the wine and cook until completely absorbed. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, like you would prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
Stir the cream and cheese into the pasta, remove from the heat and stir for 1 minute longer, until the cheese is melted and creamy. Serve the pasta in shallow bowls, topped with the lemon peel and parsley.
Serves: 4