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Creamy Cheese Sauce for Spaghetti

A very delicate, delicious spaghetti sauce that's absolutely worth trying.

WhiteSinAuthor avatar
Recipe author
Creamy sauce with cheese for spaghetti
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 7 g
Fats 63 % 19 g
Carbohydrates 13 % 4 g
223 kcal
GI: 75 / 0 / 25

Cooking method

Cooking time: 25 min

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Cook the flour in the butter.

  3. Step 3:

    Step 3

    Gradually add the milk. Season with salt and pepper and simmer for 10 minutes.

  4. Step 4:

    Step 4

    Whisk the yolk

  5. Step 5:

    Step 5

    with the cream.

  6. Step 6:

    Step 6

    Add the yolk to the milk mixture.

  7. Step 7:

    Step 7

    Grate the cheese.

  8. Step 8:

    Step 8

    Add the cheese and wait for it to melt.

  9. Step 9:

    Step 9

    Step 9:

  • Fair warning, so the fans of light, low-calorie food don't come after me: this creamy spaghetti sauce packs in quite a lot of animal fat, since it has butter, cream, milk, and cheese. If you're wary of those ingredients, no need to read on. Everyone else is going to love this recipe. This creamy sauce goes with spaghetti or thin noodles and should always be served hot. First, cook the flour in butter until it changes color. Then, stirring constantly, pour in the milk. Stir vigorously in the pan so no lumps form. Season with salt and pepper. Lower the heat and cook for about ten minutes, stirring the whole time. Separately, whisk one egg yolk, then combine it with the cream. Add the milk-and-flour mixture to the cream and stir well. Right away, stir in finely grated cheese, and make sure it melts fully into the sauce. You can also add chopped fresh herbs or fresh vegetables.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Concentrated milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese, 50% fat - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonye cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese, 50% fat - 400  kcal/100g
  • Chester cheese, 50% fat - 363  kcal/100g
  • Edam cheese, 40% fat - 340  kcal/100g
  • Cheese with mushrooms, 50% fat - 395  kcal/100g
  • Emmental cheese, 45% fat - 420  kcal/100g
  • Gouda cheese, 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep's milk, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fatty yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g

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