Summary

Ingredients

• 200 g camembert (s) or brie
• 200 ml milk
• 200 ml cream
• 100 ml wine
• 0.5 stick ½ leek
• 1 garlic clove (s), possibly more
• 1 teaspoon stock, grained
• some sugar
• Butter for frying
• salt and pepper
• 250 g pasta
• Salt water

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Instructions

1. Halve the leek, halve lengthways and cut into thin strips, sauté with butter. Cut the cheese into pieces, add and let melt.
2. When the cheese has melted, deglaze with milk, wine and cream and let it simmer for a while. Squeeze in the garlic and season with pepper, salt, granulated broth and sugar.
3. If the sauce is too runny, you can thicken it a little with a binding agent. Cook the pasta in salted water until al dente and serve with the sauce. A crunchy salad should be enough with it.