Lemon-scented cacio e pepe spaghetti

20 min
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


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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