Cook Time | 40 minutes |
Servings |
Ingredients
- Mushroom to taste
- 1 piece Onion
- 500 ml Milk
- 1 piece Bay leaf
- 25 gram Flour wheat / Flour
- Nutmeg to taste
- 12 pieces Black pepper (peas)
- 4 pieces White pepper peas
- 1 piece Cloves
- 1 bunch Parsley
- 25 gram Butter
- Salt to taste
- Parmesan cheese to taste
Ingredients
|
Instructions
- And pour in the milk. But not immediately, but in three portions. Poured a third, stirred all the lumps, brought to a thickening - then pour the second third, and so on. As a result, constantly stirring it is necessary to bring the mass to the state of thick sour cream. Once cooked, remove from the heat, set aside and cover with a lid. The sauce should not get cold.
- Cook the pasta until al dente. To prevent the paste from sticking together, you need to take 1 liter of water per 100 grams of paste. In General, I take from 60 to 80 grams of paste per person. Actually cook the pasta can be put somewhere before cooking the sauce (it all depends on the cooking time of your chosen spaghetti).
Leave a Reply