Spaghetti with minced meat and burrata

Ingredients for 3 servings:

• 3 spring onions
• 1 garlic clove(s)
• 1 tbsp oil
• 250 g minced poultry
• ½ lemon(s), zest and juice
• 100 ml white wine, approx.
• 125 ml chicken broth
• 100 ml cream
• 250g spaghetti
• 25 g Parmesan
• 150g burrata
• salt and pepper
• Pepper berries, pink

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean the spring onions and slice into rings. Peel and finely chop the garlic. Heat oil in a pan. Brown the minced chicken, season with salt and pepper. Add the spring onions (reserve a few rings for decoration) and garlic, and sauté briefly. Pour in the white wine and reduce slightly. Add the stock, cream, lemon zest and juice, and Parmesan cheese, and reduce slightly. Heat water in a pot, season with salt, and cook the spaghetti until al dente. Drain the pasta, reserving some of the pasta water. Add the spaghetti to the meat sauce, stir, and season again to taste. Add a little more pasta water or a splash of white wine, if desired. Serve on plates. Top with some torn burrata, spring onion rings, and the pink peppercorns.