Spaghetti Bechamel sauce original Italian recipe

Hi everbody I hope you all doin good Today I will show you my recipe of this delicious fatty dish of spaghetti with béchamel sauce that I hope you like it

As usual let’s jump to the ingredients: – 120 grams (4 ounces) of spaghetti – Half an onion plus a garlic clove, both finely chopped – 200 grams (7 ounces) of chicken breast, cut in julienne – Salt, white pepper & black pepper, a teaspoon of each And for the sauce – Two tablespoons of all-purpose flour – 1½ cup of milk – Salt & white pepper, a teaspoon of each And on top of your dish – Mozarilla or parmesan cheese – And a fresh parsley On a medium heat, boil some water in a pot, add some oil so the pasta won’t stick together, put some salt, then add the pasta Keep pouring water on the extra part of pasta to guarantee that its evenly cooked Easily bend it so it won’t break, then cover the pot After 10 minutes, it’s well cooked Pour it in a colander to get rid of its water

To do the chicken, pour some oil in a hot pan, on a high heat, add the onion & garlic, once the onion becomes transparent, add the chicken After a minute season it with the salt and both peppers Let’s do the sauce, on a low heat add butter and olive oil (one teaspoon of each) in a pot, once the butter melted add the flour, mix them till you ‘ve got a paste, then add all the milk at once Don’t stop stirring after adding the milk Add the salt and the white pepper

Now there are two ways, my style is to dive the pasta into the sauce, and mix them for half a minute so the sauce is fully integrated with the pasta The original Italian Balsamella however is to lay down the pasta alone in the serving plate, and then add the sauce on top of it as you can see on the left side of the screen Toss the chicken fillet, the parsley and your choice of cheese on top, and bon appetite If you like my video you know where to find the like button and if you want us to continue spreading the joy, click subscribe so we know you want us to do more Goodbye!


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