106. Spaghetti con la Balsamella

Spaghetti in Béchamel Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Drain 300 grams (about 10-½ ounces) of spaghetti and season in a bowl with the amount of butter and Parmesan cheese you normally use. Then pour over the pasta a béchamel sauce