Meat with cheese sauce and spinach pasta recipe

Source ingredients

4 servings Meat 500 g pork neck (can be substituted, eg. Garlic Pepper ground salt pork cutlet (for roasting) Sauce 1 piece of hermelienne (can be seasoned) 1 piece of cream garlic 1 tsp. Remove slightly from the fridge (to bring to room temperature) and sear heavily on both sides before frying. Melt a knob of butter and fry the garlic. Add the finely chopped cheese and about a drop of water. When the cheese melts, it will probably form an unsightly lump, but it will dissolve if you add a little water with a pinch of flour to thicken it. Prepare a sauce of the desired consistency with cream (I used about 3/4 of a packet) and season with salt and pepper. 3 Cook the pasta until it is completely soft (it will fall apart when stirred).