Spaghetti with Mascarpone-Lime Sauce

Cook the spaghetti in plenty of salted water until al dente.

Finely grate the lime zest and squeeze out the juice.

In a saucepan, stir together the mascarpone, broth, lime juice and lime zest, heat and bring briefly to a simmer.

Season the sauce with salt, pepper and a pinch of sugar, then stir in the light sauce thickener and bring briefly to a boil again.

Drain the spaghetti, briefly rinse with cold water, and serve with the lime sauce on plates.

Garnish, if desired, with lime wedges, lemon balm and some lemon zest, and sprinkle with coarsely ground pepper.