Flying Fribourg pasta
Ingredients
Serves 4
| 500 g | Fettucine/Tagliatelle or other type of flat long egg pasta |
| 400 g | Vacherin Fribourgeois AOP |
| 2 | Tubs of smetana |
| 2 | Onions |
| 3 | Garlic cloves |
| 600 g | Fresh spinach / 300 g frozen spinach |
| A pat of butter | |
| A dash of olive oil | |
| Ground black pepper | |
| Sea salt |
Instructions
- Sauté the onion and garlic in butter and olive oil.
- Add the spinach and boil down.
- Add the smetana.
- Sprinkle in the grated cheese.
- Cook the pasta al dente and add it to the sauce.
- Regulate the sauce thickness by adding pasta cooking water or by boiling the sauce down.
- Season with plenty of pepper.
