8 oz spinach tagliatelli
2 oz Garrotxa cheese
2 oz very fresh Manchego cheese
2 oz Mató, Burgos or Requesón cheese
3/4 oz ripe Manchego cheese, grated
2 egg yolks
1 glass of milk
1 small glass of cream
Salt and pepper
Remove the rind from the cheeses. Crush them together with a fork or mix in the blender, then add the ripe Manchego cheese, the egg yolks, the milk and the cream and mix until a light cream is obtained. Flavor and season to taste with salt, pepper, nutmeg and chopped sage.
Cook the pasta in plenty of salted boiling water, drain. While hot, mix the pasta with the cream over the heat without allowing it to boil. Serve immediately with grated ripe Manchego cheese as an accompaniment.
Recipe courtesy of Spain GourmeTour magazine