Ingredients

• 500 g green tagliatelle (or linguine, fettuccine, etc.)
• 6 cups heavy cream
• 200 g grated Jarlsberg
• 100 g black olives, halved
• 100 g sundried tomatoes, finely chopped
• 1/2 tsp salt
• Black pepper to taste

Cook pasta according to package directions.

On medium-low, heat the cream slowly in a saucepan. Add the Jarlsberg, salt and pepper, stirring constantly until smooth. Drain the pasta, combine with the sauce and serve garnished with olives and sundried tomatoes. Serve immediately with salad and bread.