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Ingredients (2 servings)
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250 g Penne
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1 Stk. Schärdinger Mozzarella
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100 g Pecorino Pepato DOP
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100 g Zillertaler Emmentaler
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200 ml Formil H-Milch 3,5%
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Salz, Pfeffer, Muskatnuss
Preparation
- Cook the penne in plenty of salted water according to the package instructions until al dente.
- Meanwhile, grate the Emmentaler and Pecorino, and cut the mozzarella into small cubes.
- Gently heat the milk in a saucepan and melt the prepared cheeses while stirring constantly until a creamy sauce forms.
- Season the cheese sauce with salt, pepper, and a pinch of nutmeg.
- Mix the drained pasta with the cheese sauce and serve immediately while hot.
