Pappardelle with Camembert Sauce

I had to get rid of a couple of cheeses. The biggest chunk was a Camembert from France. That was missing a chunk :-)

Cheese sauces of all kinds are a good combination with pasta. I made a lot of these kinds of sauces before with various kinds if cheese. Go, have a look!

The base to a cheese sauce for me is either onion and garlic or sometimes just garlic. As long I do not eat Cacio e Pepe. This is even more minimalistic.

Recipe for 1:

90 g pappardelle

120 g camembert, 25 g pecorino, 25 g Emmental grated

150 ml milk, 1 tbsp butter

2 green onions, 3 garlic cloves

Pinch of salt, lots of pepper, Piment d'Espelette, Italian herbs

Creme fraiche optional

Cook the pasta.

In butter start onions and garlic, after 3 min add the milk and the camembert. Grate the pecorino in the pan while melting the other cheese. Season carefully with salt. Add the other seasoning. Drain the pasta and put it in the pan and stir. Finish with the Emmenthal on top. Optional stir in a tbsp creme fraiche.