Spaghetti cacio e pepe
Spaghetti cacio e pepe
20 minutes total
A creamy twist on the Roman classic, this cacio e pepe features lemon zest, horseradish and thyme for a fresh, aromatic take on a beloved favorite.
Ingredients
Serves 4
| 11.5 oz | Barilla Spaghetti N.5 |
| 4 tsp | Table Salt |
For the sauce
| 10 oz | Whole Milk |
| 2 tsp | Cornstarch, Diluted in Cold Water |
| 2.8 oz | 36-month Grana Padana 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 | Freshly Grated Black Pepper |
| Lemon, Thyme |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
For the Spaghetti: cook the Spaghetti in boiling salted water until al dente. Drain and let cool on a plate in a dry place.
Step 2
For the sauce: boil the milk in a small saucepan. Mix with cornstarch, Grana Padano cheese and salt. Blend and set aside.
Step 3
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.