Spaghetti scented with orange
- Coarse sea salt
- 2 oranges
- 1 1/2 tablespoons unsalted butter
- 1 pound spaghetti
- 1 1/4 cups heavy cream
- 1/3 cup finely chopped fresh chervil plus more for serving
- 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
- 3 large egg yolks
- Freshly ground black pepper
Bring a large pot of salted water to a boil. Warm serving plates in a low oven (200°). Using a sharp knife or vegetable peeler, cut zest from oranges in long strips, avoiding white pith (carefully cut any large pieces of pith from strips, if necessary. Save oranges for another use). Very thinly slice strips lengthwise.
In a medium skillet, melt butter over medium heat until foam subsides. Add zest and pinch salt, reduce heat to medium-low and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Set aside.
Add pasta to boiling water and cook until al dente.
Meanwhile, in a medium heavy saucepan, bring cream, chervil and pinch salt to a gentle simmer and cook for 4 minutes. Just before pasta is ready, spoon 3 tablespoons warm cream onto serving plates. Using the back of the spoon, spread cream to cover plates. Cover remaining cream to keep warm. Drain pasta, transfer to a large bowl and immediately toss with remaining cream mixture, cheese and egg yolks. Continue tossing until cream and yolks are fully incorporated and strands of pasta are nicely coated. Season to taste with salt and pepper.
Transfer pasta to prepared serving plates; sprinkle with zest, remaining chervil and extra cheese. Serve immediately.