Swiss Cheese Fondue Pasta
Created for one of my best friends. She loves cheese and pasta. She is Swiss and this initiated the creation of this dish. Make sure you have plenty of wine to wash this down. And yes make more as this is comfort food extra ordinaire.
≈ 1150 kcal · 68 g protein · 85 g carbs · 55 g fat — AI estimate per serving
Ingredients
Method
- 1
Gently heat up the fondue mix
- 2
Slow fry the pork belly for at least one hour. Then once brown on both sides cut them into cubes when cooled down
- 3
In the fat from the porkbelly fry the crouton golden brown
- 4
Cook the pasta in salted water. Use 10 grams of salt per liter of water. Once cooked drain the pasta. Add enough of the cheese fondue mix to cover the pasta.
- 5
Plate: Add a pasta covered in the cheese fondue to the plate. Add some more cheese fondue on top. Sprinkle some muskat and fresh crushed pepper. Now generously add the croutons and porkbelly cubes.
Rémy's wine pairing
dry white wine
Swiss Chasselas, Chignin or Roussette from Savoie, dry Champagne, dry Riesling or Chardonnay (Saint Véran etc.)
fresh light young red wine
Beaujelois wines, Gamay based wines from moderate climates, a nice Sancerre rouge, or perhaps a poulsard from the Jura region
