• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1+ cup strawberries
  • 1 cup heavy cream
  • 1/2 cup vodka
  • 1 teaspoon of each salt and pepper
  • 1/2 cup of Parmigiano Reggiano, grated

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  1. Place a large pot of salted water to boil for the pasta. Meanwhile, mash most of the strawberries in a bowl, and slice a few for a final garnish. Over a low flame, melt the butter and olive oil together. When melted, add the strawberries and the vodka. Stir for about a minute and then add the cream, salt and pepper. Cook for about 5 minutes. When the spaghetti is almost al dente, drain it, and mix into the strawberry mixture. After about a minute, add the Parmigiano. Serve immediately with a garnish of the remaining strawberries and a sprinkle of Parmigiano.