Place the 160 g of spaghettini in a wide, heavy-bottomed paella pan. Pour a couple of ladles of hot water and stir gently in circular motions so that the pasta begins to release its starch. Gradually add more hot water until a natural cream forms.

Incorporate the zest of 2 lemons, taking care to zest only the yellow part and discarding the white part to avoid bitterness. Distribute the zest evenly so that it mixes with the starch.

When the pasta is almost al dente and the cream has formed, add 60 g of grated Parmesan cheese. Mix the cheese with a little warm water to facilitate its integration and obtain a homogeneous sauce.

Add a drizzle of extra virgin olive oil and the 3 sprigs of fresh thyme. If desired, garnish the dish with small broccoli florets to add an extra herbal touch and a pleasing visual appeal.

Adjust salt and pepper to taste and serve immediately.