Bring 2 l water to a boil, together with the salt, setting aside a pinch of it for the sauce. When the water is boiling, add the spaghetti and cook it al dente.

Wash the wild garlic, absorb the water and then cut the leaves into 1 cm wide strips.

On a spoonful of sunflower oil, wither the wild garlic strips at low heat.

When the garlic has collapsed, add the cream, the water, the pinch of salt and most of the grated cheddar cheese.  Save the rest of the cheese aside for the serving. Cook it for a couple of minutes until the cheese melts, stirring it continuously.

Cool the sauce to about 60 °C and mix in the pumpkinseed oil and the apple balsamico.

Mix the cooked pasta together with the sauce and let it rest like this for 2 minutes so that the pasta can absorb the sauce. Serve the dish with pumpkinseeds and the saved grated cheese.