Lemon-scented cacio e pepe spaghetti
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
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.
