Spaghetti with cheese and dill, creamy cașcaval sauce

Ingredients

• 250 g spaghetti
• 2000 ml water
• 1 teaspoon salt (for the water)
• 300 g cașcaval
• 1 medium onion (150 g)
• 300 ml milk
• 3 tablespoons flour
• 40 g butter
• 15 g fresh dill
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika

Preparation

1. Bring 2000 ml water to a boil with 1 teaspoon of salt, then add the spaghetti and cook for 10 minutes, until al dente. Drain. 2. Cut the onion into julienne strips. Melt the butter in a pan over medium heat and sauté the onion for 5 minutes, until glassy. 3. Mix 3 tablespoons of flour with 300 ml milk until there are no lumps, then pour it over the onion. Add 15 g chopped fresh dill and leave on medium heat for 4 minutes, stirring, until the sauce thickens. 4. Grate the cașcaval on the small grater. Add the drained spaghetti and the cașcaval to the pan, stir and leave on the heat for 5-6 minutes, stirring now and then, until the cheese melts. 5. Add 1/2 teaspoon fine salt, 1/2 teaspoon ground black pepper and 1 teaspoon sweet paprika, taste and adjust.