Parmigiano-Reggiano cheese 2.5oz (70.87381g)

Heavy cream 1 tbsp

Half an egg (I used one)

Cornstarch 0.5 tsp

Olive oil 1 tbsp. Tbsp

Lemon shavings (optional)1/4 tsp

Salt to taste

Black pepper to taste

Fettuccine pasta (dry) 6oz (170.0971g)

One medium-sized garlic clove finely minced

1 Tbsp unsalted butter

Italian parsley (for garnish) A small amount

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Step 1

Take a large bowl and mix the cheese, heavy cream, eggs, cornstarch, olive oil and lemon shavings (if using) well, season with salt and black pepper to taste. Black pepper can be added more. Then set aside for later.

Step 2

Cook the spaghetti according to the package instructions, until it is still a little firm, usually a minute less than the instructions. Drain after cooking and set aside in a large bowl. Leave a large cup of the pasta water to cook the sauce later.

Step 3

Add the garlic and butter to the cooked pasta and toss while still hot to prevent the pasta from sticking.

Step 4

Pour half of the water left over from cooking the pasta into the large bowl with the cheese mixture from step 1, dissolve the mixture into a liquid, and pour it all into a saucepan. Cook the sauce over medium-high heat, stirring continuously until the sauce begins to bubble and thicken. At this point you can taste and season with salt and pepper to taste.

Step 5

Pour the spaghetti into the saucepan and stir until the sauce coats the spaghetti. If the sauce is too thick, add a little water to thin it out.

Step 6

Place the pasta on a plate and garnish with a little parsley, black pepper, cheese and olive oil.