Description
A creamy and comforting White Sauce Spaghetti recipe featuring a smooth homemade white sauce made from butter, flour, milk, and cream, enriched with Parmesan cheese and seasoned with garlic and onion powder. Perfect for a quick and delicious pasta meal in just 20 minutes.
Ingredients
Scale
Spaghetti
- 200g spaghetti
White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (preferably whole milk)
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon dried oregano (optional)
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta water, and set aside.
- Make the roux: In a large pan over medium heat, melt the butter. Add the flour and whisk continuously to form a smooth roux. Cook this mixture for 1 to 2 minutes without letting it brown to remove the raw flour taste.
- Prepare the white sauce: Gradually pour in the milk while whisking constantly to prevent lumps. Once the milk is fully incorporated, add the heavy cream and continue to stir. Allow the sauce to cook for 3 to 4 minutes until it thickens to a creamy consistency.
- Season and add cheese: Season the sauce with garlic powder, onion powder, salt, pepper, and dried oregano if using. Stir in the grated Parmesan cheese until it melts completely and the sauce is smooth.
- Combine pasta and sauce: Add the cooked spaghetti to the pan with the white sauce. Toss the pasta thoroughly to coat it evenly. Add some of the reserved pasta water as needed to achieve your preferred sauce consistency.
- Serve: Remove the pan from heat and serve the spaghetti immediately. Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
- Reserving pasta water helps adjust the sauce consistency to your liking without diluting the flavor.
- Use whole milk and heavy cream for a richer, creamier sauce, but you can substitute with lower-fat dairy if desired.
- Freshly grated Parmesan cheese melts better and imparts a superior flavor compared to pre-grated cheese.
- Do not let the roux brown, as this will change the color and taste of the sauce.
- This dish is best served fresh but can be reheated gently with a splash of milk to restore creaminess.
