Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

Meanwhile, finely chop 1 small onion, roughly chop 6 cloves garlic, finely grate 1/2 cup Manchego cheese and reserve 1 1/2 tsp sweet smoked Spanish paprika

Heat a large fry pan with a medium heat and let it heat up

Once the water comes to a boil, add in 8 oz uncooked spaghetti into the stock pot, mix together so all the spaghetti is covered in the water

While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot pan, then immediately add in the chopped onion & garlic, mix with the olive oil, after 2 minutes add in a generous 1 tbsp all-purpose flour, continue to mix together, 2 minutes later add in the paprika, quickly mix together, then add in 3/4 cup milk and 3/4 cup vegetable broth, mix continuously for 4 to 5 minutes or until you end up with a light creamy texture, then season with sea salt & black pepper, mix together and turn off the heat

Once the sauce is done the spaghetti should be cooked al dente, add the spaghetti directly from the stock pot into the pan with sauce, shaking off any excess water, then mix the spaghetti with sauce until well mixed, remove from the stove top

Add in the 1/2 cup grated cheese and 1 tbsp (4 grams) finely chopped parsley, mix together until well mixed, serve at once sprinkled with finely chopped parsley, enjoy!