Spaghetti Carbonara

| By: Rishab Goyal |

Most people prefer eating parmesan cheese with their spaghetti, however, I like eating my spaghetti with Pecorino cheese because it has a stronger flavor.

Ingredients

Yield: 3-4 servings

• 60g or ½ cup Unsalted Butter

• 500g spaghetti

• Table salt or Sea Salt

• Black pepper and oregano

• 350ml or 1 ½ cup of Whole Milk

• 2 Tbsp. of all-purpose Flour

• 16 Tbsp. or 1 cup of grated parmesan or pecorino cheese

Cooking Instructions

1. Fill a saucepan with water and boil it. Add 2 Tbsp. of oil and a pinch of salt.

2. Add Spaghetti in the boiling water and cook it for roughly 3-4 minutes or as per pack instructions. Make sure not to overcook them. They should remain firm to the bite or al dente.

3. Strain the spaghetti in a colander under running water. Cool them thoroughly to stop the cooking process. Set aside. Add a Tbsp. of oil on top and mix to prevent them from sticking.

4. For the White Sauce, put a frying pan on medium heat. Add butter and flour. Keep stirring the flour for 3-4 minutes till it becomes light brown and releases a distinct aroma.

5. Remove pan from flame and add milk while stirring continuously to prevent formation of lumps. Put back on low heat flame while stirring till it thickens to the right consistency.

6. Add salt, pepper and oregano. Finally add the cooked spaghetti.

7. Mix and serve warm.