CookEat Recipe
Spaghetti with Light Béchamel
Spaghetti first dressed with butter and Parmesan, then covered with a very light milk béchamel.
Method
Steps
Step 1
Gather the ingredients: 300 g spaghetti; 300 ml whole milk; 20 g butter for the béchamel; 5 g plain flour; 20 g butter for dressing the pasta; 40 g grated Parmesan; Salt to taste.
Step 2
Melt the 20 g sauce butter in a small pan. Stir in the 5 g flour and cook gently for about a minute without browning. Gradually whisk in the milk, keeping the mixture smooth.
Step 3
Bring to a gentle simmer and cook for about 5–8 minutes, stirring, until the flour is cooked and the sauce is lightly thickened. It will be much thinner than a standard thick béchamel. Add a little salt to taste.
Step 4
Cook the spaghetti in boiling salted water until just tender, following the package time, then drain well. Put on a warm serving dish and dress first with the extra 20 g butter and the Parmesan.
Step 5
Pour the hot light béchamel over the already dressed spaghetti and serve immediately.
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