For the thyme-infused cream:
Allow the thyme to steep cold within the cream overnight in the refrigerator's embrace, then gently filter.

For the chinotto gel:
Combine the pulp of chinotto with agar-agar and bring to a boil. Allow to cool completely, then blend until perfectly smooth.

For the lime dust:
Peel the limes and dehydrate the rinds in the oven at 50°C through the night, then grind them into a fine dust.

For the essence of green beans:
Blanch the green beans for 15 seconds in boiling water, then plunge them into ice water. Sauté them swiftly with garlic and thyme, cool rapidly, and pass through the extractor. Season with salt.

For the pasta:
Cook the spaghetti for 12 minutes in salted water, then refresh in ice water.

For the final composition:
Submerge the spaghetti in liquid nitrogen until frozen. Plate them adorned with three drops of semi-whipped thyme cream, three teaspoons of caviar, and three drops of chinotto gel, then dust with the lime powder. Serve the warm green bean essence alongside in a glass.