Penne rigate pasta with butter and parmesan cheese with caviar and candied lemon

Butter and Parmigiano sauce: cook the pasta in abundant salted water for 7 minutes. Drain and finish by cooking risotto-style for 4 minutes with oil, vegetable broth and a knob of butter. Season with salt to taste. Once cooked, add the parmesan cheese, the lime and the chives, previously chopped. Candied lemon: wash the lemon and extract only the peel eliminating the pith completely. Next add water and sugar in a small saucepan and mix well. Melt the sugar on very low heat for a few minutes until the mixture is the consistency of a syrup. Blanch twice and season with the sugar syrup prepared earlier. Place the penne in the centre of the dish, add the caviar and complete with the candied lemon peel.