Spaghetti with creamy leek sauce and cheese kletskoppen biscuits

Today, an easy pasta dish with a golden combination: pasta, leeks, crème fraîche and crunchy cheese kletskoppen biscuits. A kletskop is originally a very hard, extremely thin and particularly crispy biscuit. We now make a savoury cheese kletskop from the oven. Fun to decorate your meal with and super tasty too!

Preparation (25 min)

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Mix half the cheese with thyme and form small cheese mounds on the baking tray (about 2 cm apart). Bake the cheese kletskoppen biscuits for 8-10 minutes in the preheated oven. The cheese will first melt, then bubble and finally turn light brown. Take care not to burn the kletskoppen, as they will become bitter. Then allow them to cool so they become crispy.
3. Meanwhile, boil a pan of water with a pinch of salt for the wholegrain spaghetti. Boil for 10 minutes until al dente, then drain the water and save some of the cooking liquid for later.
4. Cut the leek in half lengthwise, rinse under the tap and cut into rings. Heat oil in a frying pan and fry the leeks briefly over a high heat. Reduce the heat and fry for another 4-5 minutes. Then stir in the crème fraîche, remaining cheese and a dash of cooking liquid and simmer, covered. Season with salt and pepper.
5. Roast the pine nuts in a dry frying pan until light brown. Divide the spaghetti among the plates and spoon a generous spoonful of creamy leek sauce on top. Sprinkle the pine nuts on top and finish with the cheese kletskoppen biscuits.