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Spaghetti with three cheeses

Spaghetti with three cheeses

6
Pers.
Easy
20mn
Prep.
1h20
Baking

Ingredients

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.

Comte PDO 18 months old, cow milk cheese
200g (Cut) - 7 0zs - 0.00 €/kg
0.00 €
Qty :
+ -
Crottin 2pcs, goat milk cheese
120g (Piece) - 4,2 0zs
0.00 €
Qty :
+ -
Roquefort - PDO -, ewe milk cheese
Roquefort - PDO - Midi-Pyrénées
200g (Cut) - 7 0zs - 0.00 €/kg
0.00 €
Qty :
+ -