RECIPE: SPAGHETTI WITH MEATBALLS AND GRUYÈRE CHEESE SAUCE

I substituted chicken with IKEA meatballs and added broccoli instead. Saw gruyere cheese in the supermarket and thought to myself 'Oh how rare to see this here' , thus i bought it. Googled any pasta recipe that incorporates this and TADA~ ricardocuisine.com. I also added breadcrumbs to this coz.. i loved how it added another layer of texture to this dish. Is it just me or is it more cheesy with Gruyere Cheese?

SPAGHETTI WITH MEATBALLS AND GRUYÈRE CHEESE SAUCE

Ingredients

• 1 ounce Spaghetti
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 2 cloves Garlic, finely chopped
• 1 cup grated Gruyère cheese
• Salt and pepper
• Breadcrumbs
• Broccoli
• According to your likes and how creamy you want it to be Pasta Cream

Cooking Directions

1. Cook the Spaghetti in a pot for around 10 minutes to achieve al dente texture. Please read the instructions on the box/packaging of your pasta for specific timings.
2. In the same pot, cook the broccoli and meatballs in the butter and oil. Season with salt and pepper. Add pasta cream. Bring to boil, stirring with a whisk and simmer gently for 2 to 3 minutes.
3. Stir fry some breadcrumbs until golden brown. Add this and mix well before adding the cheese.
4. Add the drained pasta and cheese. Heat until the cheese has melted. Add the chives. Adjust the seasoning.