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Spaghetti cacio e pepe

Name: Spaghetti cacio e pepe
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

20 minutes

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

4 servings

11.5 ozBarilla Spaghetti N.5

4 tspTable Salt

For the sauce

10 ozWhole Milk

2 tspCornstarch, Diluted in Cold Water

2.8 oz36-month Grana Padana Cheese, Grated

2 gTable Salt

For the finishing touch

1Lemon Zest

8 tspPecorino Romano Cheese

4 tspFresh Horseradish

a little less than 1Freshly 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.