2024 has been off to a strange start to say the least. Here to make that better is the Swiss-est bad day pasta. This recipe easily has ingredients that can be stocked in the fridge so you can pull them out for the cheesiest, coziest, most comforting bad day meal this side of Switzerland.
Swiss Bad Day Pasta
- 6″ wheel of Rebluchon (or any creamy cheese)
- 3 cloves of garlic, sliced
- 1/2 c. lardons, ham, or bacon
- 3 T. parsley, chives, or green herbs chopped
- 1-1.5c. small pasta or maccheroni.
- 3 T. whole milk
- Hard cheese for sprinkling if desired
- Preheat oven to 375F.
- Place cheese in a glass pie pan. If pulling cheese from freezer, defrost in microwave for 1-2 minutes. If using fresh, disregard.
- Cut off any excess wax from cheese.
- Stab cheese all over top and place sliced garlic into slits.
- Bake approximately 20 minutes until oozing, nearly fully liquid. and bubbly.
- While baking cheese, cook lardons, bacon, or ham over medium heat until cooked through. Drain any excess grease.
- Cook pasta al dente according to package instructions. Drain until ready to use.
- Remove cheese from oven and mix in lardons/ham, green herbs, and pasta.
- Eat immediately or sprinkle with hard cheese such as Gruyere, emmental, or parmesan.
- Return to oven for another ~10 minutes or until cheese has browned.