Lemon-scented cacio e pepe spaghetti

139 Views
 
MASTERY Level
20 min
140 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

11.5 oz Barilla Spaghetti

4 tsp table salt

 

For the sauce

10 oz whole milk

2 tsp cornstarch, diluted in cold water

2.8 oz 36-month Grana Padano cheese, grated

2 g table salt

 

For the finishing touch

1 lemon zest

8 tsp Pecorino Romano cheese

4 tsp fresh horseradish

a little less than 1/2 tsp freshly grated black pepper

lemon thyme

Preparation

For the Spaghetti

Cook the Spaghetti in boiling salted water until al dente.

Drain and let cool on a plate in a dry place.

 

For the sauce

Boil the milk in a small saucepan. Mix with cornstarch, Grana Padano cheese and salt. Blend and set aside.

 

For the finishing touch

Dress the pasta with the sauce.

Place the pasta in the center of the plate. Top with freshly grated Pecorino Romano cheese, horseradish, lemon zest, black pepper and the lemon thyme leaves.

 

Dry Eggs free Long Vegetarian
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