Recipes / First course

Spaghetti alla chitarra with herbs

Difficulty Easy

15 MIN

Boiled/Parboiled

4 Portions

Ingredients

  • 280g spaghetti alla chitarra
  • Sauce:
  • 120g robiola cheese
  • 50g milk
  • 20g cooking cream
  • 1 1/2 teaspoons CANNAMELA thyme leaves
  • 20g extra virgin olive oil
  • salt to taste

Ingredients

  • 280g spaghetti alla chitarra
  • Sauce:
  • 120g robiola cheese
  • 50g milk
  • 20g cooking cream
  • 1 1/2 teaspoons CANNAMELA thyme leaves
  • 20g extra virgin olive oil
  • salt to taste

Partners

Preparation

1

Pour the milk and cream into a bowl.

2

Add a teaspoon of CANNAMELA thyme leaves.

3

Heat the mixture in the microwave or over a gentle heat and leave to stand for 10 mins.

4

Stir the robiola cheese into the mixture.

5

Boil the spaghetti in plenty of salted water and drain when al dente.

6

Transfer the spaghetti to a pan on the stove with oil.

7

Dress with the robiola sauce, softening with a few tablespoons of pasta cooking water.

8

Serve the pasta sprinkled with the remaining CANNAMELA thyme leaves.