Facebook
WhatsApp
X
Ingredients (4 servings)
-
350 g Ramen Nudeln
-
250 g Mascarpone
-
150 g Bergbaron
-
150 ml Bio-Bergbauern Ursprungsmilch
-
Salz, Pfeffer, Muskatnuss
Preparation
- Cook the ramen noodles in plenty of salted water until al dente and then drain, reserving some of the cooking water.
- In a large pan, stir the milk and mascarpone over medium heat until smooth to create a creamy base.
- Coarsely grate or chop the Bergbaron cheese, add it to the warm sauce, and let it melt while stirring.
- Add the cooked noodles directly into the cheese sauce, add a little pasta water if needed, and season to taste with salt, pepper, and a pinch of nutmeg.
