500 g of thin spaghetti-like pasta (talharim)
2 tablespoons of heavy cream
3 tablespoons of butter
300 g of grated Emmental or Gruyère cheese (São José cheese)
Chopped green onion to taste
500 g of thin spaghetti-like pasta (talharim)
2 tablespoons of heavy cream
3 tablespoons of butter
300 g of grated Emmental or Gruyère cheese (São José cheese)
Chopped green onion to taste
In a large pot, place 5 liters of water, cover it, and bring to a boil
Let it simmer
Add one and a half tablespoons of salt and let it simmer again
Gradually add the pasta, stirring and cooking until al dente without covering
Molten cheese sauce
Cook heavy cream with butter over low heat
Drain the pasta
Combine the pasta, melted cheese sauce, and chopped green onion
Mix well
Add grated São José cheese and mix well
Sprinkle chopped green onion on top
Serve immediately.
