Pasta with fennel and talleggio

This was one of the most experimental dishes I ever tried, without a recipe, just putting things together as they were found in the fridge and cupboard. So here it goes. It tasted delicious, though I am pretty sure this is not exactly orthodox italian.

Flat spaghetti for 2 people
2-3 cubes taleggio chopped
creme fraiche
1 fennel sliced thinly
3 garlic cloves finely chopped
splash of pasta water
4 large button mushrooms sliced – big shrooms
generous pinch of herbes de provance
1/2 bottle of trifolati in oil

Boil spaghetti as per packet instructions and set aside. Retain some of the pasta water. In wok, fry fennel and garlic in oil from trifolati together with the herbs. Add trifolati and button mushrooms. Add pasta with splosh of pasta water. Add cheese, creme fraiche until gooey, stir. Season and serve.

Dry rich white wine goes well with this, cutting through the richness of taleggio.

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