Pasta with Kamiennogórski blue cheese, capers and basil


Boil the pasta according to the instructions on the package. In a separate container (pan, pot) gently heat up the wine (up to 40°C). Dice the cheese and add to the warm wine. Heat up for 5-7 minutes on low heat, stirring continuously. The cheese should be melting. Add 1 table spoon of 18% fat cream. Put the pasta on a plate, pour the sauce over it. Decorate with capers and fresh basil.


  • Pasta (fusilli, bucatini or pipe rigate)
  • 40 ml of white wine
  • 100g of Kamiennogórski blue cheese
  • 100g of Oscypek cheese
  • 1 table spoon of cream (18% fat) by KaMos
  • Salt and pepper to taste
  • Capers
  • Fresh basil

Download in PDF

by Wojciech Haramus- restaurant SWOJAK

KaMos życzy Smacznego!