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Ingredients (2 servings)
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250 g Pasta oder Spätzle
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150 g Vorarlberger Käsestücke
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100 g Gouda im Stück
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100 ml H-Milch
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1 Packung Eier aus Bodenhaltung
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1 Stk. Zwiebel
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Salz, Pfeffer, Öl, Muskatnuss
Preparation
- Cook the pasta in plenty of salted water according to package instructions until al dente, then drain.
- Coarsely grate the Vorarlberg cheese and the Gouda. Peel the onion, cut into thin rings, fry in a large pan with a little oil until golden brown, and then remove from the pan.
- Whisk two eggs from the pack with the milk in a bowl and season with salt, pepper, and a pinch of nutmeg.
- Add the drained pasta to the hot pan, stir in the egg-milk mixture and the grated cheese, and toss over medium heat until the cheese has melted and the sauce is creamy. Serve topped with the fried onion rings.
