Spaghetti al limone (serves 4)
500g spaghetti
100g coppa or pancetta
250cl double cream
1 lemon
Parmesan
Olive oil

1 Put on large pan of water; add salt and pasta
2 Cut coppa/pancetta into thin strips; heat small pan; squeeze lemon
3 Put coppa/pancetta on to fry gently half way through pasta cooking time; grate cheese
4 Drain pasta and put into warmed bowl; add cream and toss; add coppa/pancetta and lemon and toss
5 Serve with the parmesan
Option: finely grate some of the lemon rind and scatter over the dish

Although very rich in cream this is a surprisingly light and summery dish.

Wine: either pick up on the acidity with Dom les Yeuses Vermentino, or on the cream with Dom de Valensac Chardonnay, or on the meaty/lemon combination with Dom les Yeuses Syrah.