500 grams of spaghetti
150 grams of grated Comte
100 grams of Roquefort
2 fresh Crottins
2 15 cl of liquid cream
1 soup spoon chopped beery roses
Salt and pepper
Place a large pan with salty water on the boil. Once boiling, plunge in the spaghetti and stir. Allow the spaghetti to cook for 8 to 10 minutes (taste to determine your preference)
While the spaghetti is cooking heat up the cream in a small pan. Add the Crottins and Roquefort, salt and pepper. Heat slowly so that the cheeses melts.
Ready to serve, a plate of spaghetti ( make sure they are well drained) , pour over the sauce, and sprinkle on the grated Comte.