Ingredients:
500g of Spaghettini Barilla
300ml whole milk
5g cornstarch
80g grated Grana Padano cheese
Zest of 1 lemon
2 sprigs of lemon thyme
Salt and black pepper
Preparation mode:
Dilute the cornstarch in cold milk and heat over medium heat, stirring constantly until it thickens. Season the sauce with grated cheese, salt and pepper to taste.
Cook the pasta in plenty of salted water. Drain two minutes before the time indicated on the package so that it remains “al dente”. Add the pasta to the sauce, stirring well for the remaining two minutes. If necessary, add a ladle of cooking water. Finish with lemon zest and lemon thyme leaves.
Yield: 6 servings
