in a cream

and lemon sauce with grated „Džiugas Delicate” cheese, aged for 24 months

• 200 g of spaghetti

• 2 lemons

• 250 ml of cream (36 %)

• 80 g of grated „Džiugas Delicate” cheese

• 20 g of „Džiugas Delicate” cheese �lakes

• ½ cup of fennel

Cooking method: Pour in the cream into a pan, heat up and pour in the squeezed lemon juice. Put in the �inely chopped fennel leaves and add salt. Cook pasta until al dente, drain them and put everything into a pan with sauce. Sprinkle everything with Džiugas cheese and mix up. Decorate with grated lemon peels and cheese �lakes.