Spaghetti with Sheep Cheese and Cream Cheese Pesto Sauce

Summary

Ingredients

• 500 g spahetti
• 2 packs sheep`s cheese
• 100 g bacon, mixed
• 100 g pesto, red
• 200 g crème fraîche
• 400 g tomato sauce, with basil
• 200 g cream cheese, (Provence)
• 50 ml white wine
• Parmesan
• salt
• butter

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Instructions

1. Leave the bacon in a saucepan and fry it, stirring constantly. Deglaze with the white wine.
2. Cook the spaghetti al dente in parallel.
3. In the meantime, whisk the pesto, cream cheese, creme fraiche and tomato sauce in a bowl with the whisk and season with salt.
4. When almost all of the bacon stock has boiled away, add the sauce and bring to the boil over a low heat. Add the sheep cheese and let simmer again for about 5 minutes.
5. Rinse the spaghetti and drain well. Then pull in a dollop of butter.
6. Place the spaghetti on a plate and pour the sauce over it. Serve with freshly grated parmesan.