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Cheese – Chili – Pasta

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Ingredients for 2 servings:

  • 300 g pasta (spaghetti)
  • Salt
  • 125 g cheese (Gruyère)
  • 2 chili peppers, small, red
  • 1 clove(s) garlic
  • 1 tbsp oil
  • 150 ml milk
  • 150 ml whipped cream
  • pepper
  • Cayenne pepper
  • 1 bunch flat-leaf parsley; alternatively, a packet of frozen parsley
  • 2 sprig(s) mint, alternatively dried mint
  • 40 g grated Parmesan cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook spaghetti in boiling salted water. Finely grate the cheese. Deseed, wash, and finely chop the chilies. Peel and press the garlic. Sauté the chilies and garlic in hot oil. Add the milk, cream, and cheese. Bring to a boil and stir until the cheese has melted. Season with salt, pepper, and cayenne pepper. Rinse the herbs, shake dry, chop, and add to the sauce. Drain the pasta, reserving about 3 tablespoons of the pasta water. Mix the pasta and pasta water with the sauce. Sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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