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Linguine with Broccoli in Comté and Thyme Sauce

We can’t think of a better way to sneak in a serving of green veggies!


  • 1 cup crème fraîche
  • 3/4 pound Comté finely grated
  • 1 1/4 cups broccoli florets
  • 2 large free range egg yolks
  • Leaves from a few sprigs of thyme
  • 14 ounces linguine
  • Good quality extra virgin olive oil to drizzle on at the end


  • Bring a large saucepan of water to the boil, add a teaspoon of water and rest a large heatproof bowl over the top of the pan, so that the bottom of the bowl doesn’t touch the water. Boil a kettle of water (for later on).
  • Put the crème fraîche and 1/2 pound of the Comté in the bowl. Stir gently until the cheese is melted into the crème fraîche. Season to taste with salt and pepper.
  • Cut off the hard ends of the broccoli, slice the stalks diagonally and leave the smaller florets whole, or cut any large ones in half.
  • Once the cheese mixture is all combined, remove the bowl from the pan, turn the heat up high so the water is boiling hard. Drop in the tagliatelle and broccoli – top up pan with boiling water to cover it all fully. Boil for 2 to 3 minutes until the pasta is just cooked through.
  • Whisk the egg yolks and thyme leaves into the sauce, drain the pasta and broccoli (keep a little of the cooking water) and toss them in the sauce. If the sauce is a bit too thick, you can loosen it with a little of the cooking water. Taste and season if necessary, then serve immediately with a drizzle of extra virgin olive oil and the remaining Comté sprinkled over the top.


Original recipe and image source: Laura Pope, via tabl
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