Fettucine with spinach and Jarlsberg®

Ingredients:

7 oz Jarlsberg® Original cheese (about 1 3/4 cups, grated)

1.4 tbsp butter (about 1/2 oz)

2 tbsp flour (about 0.5 oz)

3/4 cup milk

1/2 cup cream

3.5 to 5.3 oz spinach (about 1 1/2 to 2 cups, fresh, roughly chopped; save a little for garnishing)

Salt and pepper (to taste)

Fresh thyme (for serving, about 1 tbsp)

Freshly ground pepper (for serving)

Fettuccini or tagliatelle pasta (about 4 cups cooked)

Roughly grate the Jarlsberg®. In a large pot, bring water for the pasta to a boil. Cook pasta as directed on the package. 

Melt the butter in a saucepan and sprinkle the flour into the pot, whisking constantly. Gradually whisk in the milk and cream and bring to a simmer. Allow to simmer until the flour taste vanishes and the mixture thickens. Lower the heat and add most of the Jarlsberg®, saving a little for serving. Add the spinach, salt and pepper. Stirring regularly over low heat, allow the mixture to slowly melt together into a delicious sauce. 

Serve the hot cheese sauce with freshly cooked pasta. Top with extra Jarlsberg®, spinach, fresh thyme and black pepper. 

For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.