This recipe for Pasta Jarlsberg was developed by Chef Are Nordtvedt of Oslo’s Oro Restaurant. It uses silky soft fresh angel hair pasta to mimic the luscious texture of the rich buttery cheese sauce.
- 1 pound fresh angel hair pasta
- 10 tablespoon unsalted butter
- 1½ cup jarlsberg cheese, grated
- 2 tablespoon fresh chervil, minced
- salt & white pepper as needed
Bring a large pot of salted water to a boil. Add the pasta and stir to ensure that it doesn’t stick. Cook until done to your liking, about 3 minutes. While the pasta cooks, melt the butter over medium-high, swirling the pan to keep the butter from getting brown. Add about ½ cup of the pasta water directly from the pot. Cook stirring until it begins to thicken. About 3 minutes. Drain the pasta (reserving some of the pasta water) and move it to a serving bowl. Toss the pasta with the butter sauce to coat thoroughly. Add the grated Jarlsberg cheese and the minced chervil. Toss well, until the cheese melts and gets creamy. Add some of the reserved pasta water only if necessary. Season with salt and white pepper. Serve warm.