This spaghetti recipe came about when I was staring at a near-empty fridge and spotted an opened jar of Kachkéis and a handful of rocket lingering about. 10 minutes later, dinner was served! The taste comes close to that of a blue cheese sauce – pungent and creamy, definitely a pasta recipe for strong cheese lovers!
You can watch how to make this recipe here.
If you want the recipe in Luxembourgish you can find it here.
360g spaghetti
100g cooked Kachkéis jar, 40% fat content
100ml white wine
220ml cream
4 tsp mustard
4 tsp cornflour
45g rocket
2 tbsp walnuts
salt and pepper
Prep: about 10 minutes – Serves 2
Cook the pasta in a large saucepan with boiling, salted water according to package instructions until al dente.
Meanwhile, put the Kachkéis and white wine into a saucepan and bring to the boil while stirring. Leave to cook for a minute, then add the cream and the mustard and heat through.
In a little jar dilute the cornflour with a few tablespoons of the Kachkéis sauce, add back to the sauce and cook for a couple of minutes so the sauce thickens. Season with salt and pepper, then add almost all the rocket and stir through.
Roughly chop the walnuts.
Drain the pasta and add to the saucepan with the sauce and stir so that the pasta is evenly coated in sauce.
Divide between two plates and sprinkle each portion with chopped walnuts and top with a bit of remaining rocket for decoration.
