Eisenman’s pasta

Lisa and Monica cooked in their inifamous style creamy pasta with salsiccia, Le Gruyère AOP and kale as they gathered with their friends.

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Cooking | Recipes

Creamy pasta with Le Gruyère AOP

INGREDIENTS (4 persons):

  • 4 servings of tagliatelle or fettucinne
  • About 300 g of fresh salsiccia
  • 200 g fresh mushrooms
  • 150 g kale
  • 5 dl crème fraîche
  • About 50 g Le Gruyère AOP, grated grated zest 1/2 lemon
  • Olive oil for frying
  • Salt and black pepper
  • Chopped parsley for garnish
  • Extra grated Le Gruyère AOP for garnish


  1. Cut the skin on the salsiccia and peel the minced meat.
  2. Fry in a little oil in a frying pan. Set aside.
  3. Cut the mushrooms into slices and fry in the oil. Set aside with the meat.
  4. Peel the kale, chop it coarsley it. Fry in a little oil until it softens slightly.
  5. Add the salsiccia, mushrooms and crème fraîche.
  6. Mix everything together and heat.
  7. Stir in the Gruyère cheese, lemon zest and add salt and black pepper.
  8. Cook the pasta al dente according to the instructions on the package. Save some of the pasta water.
  9. Mix the creamy salsiccia sauce with the pasta.
  10. Add a few tablespoons of the pasta water and stir.
  11. If necessary, taste with salt and pepper.
  12. Garnish with parsley.
  13. Serve with grated Gruyère on the side.


...and don't forget the CONTEST.
You can win a 2,5 kg wedge of Le Gruyère AOP!