For 4 servings

350g spaghetti
1 chalotte
1 clove garlic
100g Parmesan rind
400g stock, poultry or vegetables
Salt, pepper
200g cream
Milk as needed

Parmesan Chips, recipe see below

Sauté coarsely chopped chalotte and garlic without taking color, add stock and parmesan and boil parmesan rind in stock. Let it absorb the aroma on a low flame. Simmer for 20 minutes and strain the stock through a sieve into a pan. The broth should be quite intense. Add the cream and season with salt and pepper.

Cook the pasta and add it dripping wet to the sauce. If the sauce is not creamy enough or too spicy, taste with a little milk.

Serve with the Parmesan Chips.