Ingredients

• 1 lb. dried spaghetti

• 1 batch béchamel white sauce

• 1 cup Parmigiano-Reggiano, grated

• Vito & Joe’s Olive Oil

How to Prepare

1. Make Joe’s recipe for Béchamel White Sauce.

2. While making your béchamel or after, bring a large pot of water to a boil. Once boiling, add spaghetti and cook according to the instructions, until al dente.

3. Add 2 tbsp. of Vito & Joe’s Olive Oil to the bottom of a serving dish. Using tongs, transfer the cooked spaghetti to the dish. Reserve the pasta water. (Don’t worry about a little water getting in; it’ll help to thin the béchamel sauce a bit.)

4. Toss the pasta and oil together using the tongs. Add 1/2 cup grated Parmigiano-Reggiano and toss to combine. Add a about 1/2 cup of pasta water and about 1/2 cup of béchamel sauce to the spaghetti, and toss well to fully combine.

5. Top with remained Parmigiano-Reggiano and a few grates of freshly grated nutmeg.

6. Serve and enjoy!