Pasta Raclette Bake

It’s the kind of thing that sneaks up on you – raclette de pastas. You start thinking, “Pasta and melted cheese. That’s simple enough.” But then you grate a little fresh pepper, and the raclette opens up in the warm cream like it’s been waiting for this moment its whole life. It smells like cold evenings spent inside, a little sleepy, a little greedy. The butter makes it golden, velvety. And for all its drama… it only takes 15 minutes. Which is the unruly charm of it. It’s indulgent, but in this calm sort of way – like you’ve forgiven yourself before the first bite.

Why You’ll Crave It

• Melty raclette turns gooey and luscious and clings to every noodle like a cozy scarf
• Only five humble ingredients (most of them probably sitting in your kitchen already)
• Surprisingly quick – from cupboard to table in 15 minutes, really
• Feels rustic and elevated all at once – the kind of dish you serve with wine, even on a Tuesday
• Customizable with whatever vegetables or extras you have lying around – it welcomes improvisation

The first time I made this, my brother went totally silent after the first bite… which, if you know him, says everything.

What You’ll Need

• Pasta: 200g – tagliatelle, fusilli, or honestly… whatever shape you love most. Cooked until tender with a little bite
• Raclette cheese: 150g – sliced or diced. Let it come to room temp while the pasta boils, it melts better that way
• Cream: 100ml heavy or cooking cream – the richer, the better (no skimmed substitutes here please)
• Butter: 30g unsalted – for depth and silkiness, and a bit of browning never hurts
• Black pepper: to taste – freshly cracked, bold and floral, it cuts the richness just right

Easy How-To

Start the pasta

Boil a big pot of salted water, toss in your pasta, give it a stir. Leave it to cook ‘til it’s just al dente – you’ll finish it in the sauce. Don’t overthink it, but do taste for doneness. Drain (save a splash of the pasta water!) and set aside.

Melt the butter with cream

In a skillet or pan big enough to hold all the pasta, melt the butter over low heat. Pour in the cream – let it bubble gently for a minute or two. You want it warm, not scalding or bubbly-boiling.

Add the raclette

Drop in the cheese and keep stirring – slowly, tenderly. It will melt in a kind of dramatic way, stringy at first, then it hugs the cream like it’s always belonged there. If it’s too thick, one spoonful of pasta water makes it silky again.

Toss in the pasta

Add the cooked pasta to the pan. Coat everything, every curl and edge, in that glossy cheese sauce. Go gentle, but make sure it’s well mixed. Taste. Then add pepper – quite a bit of it if you like, I always do.

Finish under the grill (optional but divine)

If you want that crusty, golden top – spoon the whole thing into an oven-safe dish, grate or lay a little extra cheese on top, and broil it 5-ish minutes till bubbling spots appear. That bit of crispiness… might be my favorite part.

Good to Know

• If the raclette clumps, don’t panic – just lower the heat and stir slowly, maybe add a small splash of warm cream or pasta water
• The smell while it’s baking? Slightly outrageous… in the best way
• It reheats beautifully – maybe even better the next day after the flavors settle in

Serving Ideas

• Alongside a sharply dressed green salad (arugula with lemon vinaigrette works wonders)
• With a glass of white wine that has a bit of body – something alpine, if you’re feeling poetic
• As a rich side dish next to grilled sausages or roasted veggies

Top Tricks

• Let the raclette sit out while you prep – cheese straight from the fridge melts reluctantly
• Use high-quality cream and butter – the dish is simple, so each ingredient really shines (or disappoints…)
• If adding veggies, cook them until deeply golden – it adds layers of flavor you’ll notice

Frequently Asked Questions

Can I use pre-grated raclette cheese?

You can, but it melts more neatly when freshly sliced or cubed. Pre-grated tends to have a dusting of starch that can make the sauce less silky.

I don’t have raclette – any substitutes?

Gruyère works beautifully. Or even a young comté or fontina if you’re going for something creamier, mild and melty.

Can I add meat or vegetables?

Absolutely. Bacon or caramelized onions are both magical. Sautéed mushrooms or roasted peppers wouldn’t hurt either.

How salty should the pasta water be?

Salty like the sea is the old saying… but really, you want it seasoned enough that you’d notice if it wasn’t. It makes a difference.

Conclusion

This raclette de pastas is indulgent without being showy. It leans into comfort, but with a European sensibility – creamy, tender, fragrant with that edge of black pepper that cuts clean through. The kind of meal that asks little, and gives a great deal back. For me, it’s less a recipe than a ritual — one I return to whenever the days feel too loud, and a plate of molten cheese and tangled pasta sounds about right.

More recipes suggestions and combination

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Chorizo and Tomato Pasta

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