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Spaghetti with hard cheese, milk and cream

Spaghetti in a Rich Cheese-Cream Sauce

Everyone's favorite pasta in a rich, cheesy cream sauce. Spaghetti in a nourishing, genuinely rich (and calorie-rich) cheese cream sauce. The dish comes out velvety and delicate. I definitely wouldn't add meat to this one — just a light salad and a glass of dry white.

UnicornSteak

Recipe author

Spaghetti with hard cheese, milk and cream

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Composition / ingredients

Servings:

Hard cheese

150

Cream

100

Egg

Milk

300

Butter

All-purpose flour

Water

1.5

Spaghetti

250

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 33 % 6 g

Carbohydrates 44 % 8 g

107 kcal

GI: 13 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

For spaghetti in a cheese-cream sauce you'll need: butter, an egg (the yolk), milk, hard cheese, flour, salt, pepper, cream, and spaghetti.
Step 2:

Melt the butter in a skillet.
Step 3:

Add the flour and stir it in right away so no lumps form. You can add the flour in stages, stirring as you go — that keeps lumps to a minimum.
Step 4:

Pour the milk into the pan a little at a time. Season the sauce with salt and pepper to taste. Simmer for about 5 minutes, stirring now and then. The sauce should thicken.
Step 5:

Bring a pot of water to a boil for the spaghetti. Cook the pasta according to the package directions, salting at the end. For this recipe I cooked the spaghetti for 6 minutes after the water returned to a boil — that's 2 minutes less than the package time. Done right, the pasta will be ready at the same moment as the sauce.
Step 6:

Separate the yolk from the white (you won't need the white). Lightly beat the yolk with a fork, then add the cream and mix again.
Step 7:

Add the cream-and-yolk mixture to the pan and stir.
Step 8:

Finely grate the cheese and stir it into the pan until melted.
Step 9:

Drain the spaghetti and add it to the pan. Toss with the sauce. Serve immediately.

I didn't cook the pasta all the way through, since it keeps cooking for a bit once it's tossed with the hot sauce. So even if you cook the spaghetti al dente, there's a risk it'll overcook in the sauce. The dish comes out very filling and tasty — and, of course, rich! So this one isn't for anyone watching their calories. The sauce has a pronounced cheesy flavor, which of course depends entirely on the cheese you use: a sharp hard cheese gives a more intense sauce, while a young, mild cheese makes it more delicate. I used Tilsiter, but it's a matter of taste. So go ahead and experiment! Enjoy!