Extract the juice of the betroots. Let’s keep it aside and prepare the Parmesan cream by pouring the milk in a pan and adding Parmesan cheese and nutmeg (to taste), stirring until the mixture is creamy and smooth. Put the spaghetti in salted, boiling water.
Two minutes before their cooking time, we drain them and put them in a pan with betroots juice, over low heat. In an aluminium non-stick pan, prepare the Coppa chips: simply place the Coppa slices to sear on both sides until they get crispy.
We don’t add any seasoning since this cold cuts, during the cooking phase, browns in its fat.
When the spaghetti acquire the beetrot color, you can start arranging the food on the plate: first, lay the Parmesan cream on the plate and spread it homogeneously. Then, place the spaghetti, with the Coppa chips on top.
Complete the plate with a bit of chives chopped thinly.
