Summary

Ingredients

• 250 g ribbon noodles, reen
• 200 g sheep cheese
• 500 g fennel, tuber
• 200 ml milk
• 100 ml cream
• Clarified butter
• possibly bacon, cubes, seared
• salt and pepper

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Instructions

1. Cook the pasta with a little salt. Wash the fennel and cut into small strips. Heat the clarified butter in a pan and sauté the fennel strips for about 2 minutes. Then deglaze with milk and cream and let it boil down a little. When the pasta is done, mix the diced sheep cheese with the fennel and season with salt and pepper. If you want, you can sprinkle fried bacon cubes over the pasta.