Spaghetti alla Chitarra with Orange Sauce

Steps

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1. 1
   Melt butter in a pan over medium heat.
   ▶ ≈0:43
2. 2
   Once the butter is melted, add the diced onion and cook until softened and fragrant.
   ▶ ≈0:54
3. 3
   While the onion cooks, juice one orange and zest the other two oranges finely.
   ▶ ≈1:23
4. 4
   Continue cooking the onion until the edges begin to brown, then deglaze the pan with white wine.
   ▶ ≈2:19
5. 5
   Allow the alcohol to evaporate completely, then add the orange zest, orange juice, and heavy cream.
   ▶ ≈2:53
6. 6
   Season with salt to taste and simmer on low heat for a few minutes. At the same time, segment fresh oranges by cutting away the white pith and carefully removing the fruit segments.
   ▶ ≈3:41
7. 7
   Cook the fresh spaghetti alla chitarra in boiling salted water for about 3 minutes until al dente.
   ▶ ≈4:33
8. 8
   Drain the pasta well and add it to the sauce (off heat), finishing the cooking together in the pan.
   ▶ ≈5:03
9. 9
   Garnish with the fresh orange segments, remaining orange zest, and poppy seeds for color and texture.
   ▶ ≈5:33
10. 10
    Taste and adjust seasoning if needed, then serve immediately.
    ▶ ≈6:53