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Agriculture and rural development

Pappardelle with Allgäuer Bergkäse PDO, sweet potatoes and hazelnuts

Recipe packed with flavours topped by German Allgäuer Bergkäse PDO cheese adding the special touch that makes all the difference.

How to prepare


  • 400 g pappardelle
  • 150 g mascarpone
  • 160 g Allgäuer Bergkäse PDO, grated
  • 1 tsp lemon zest, finely grated
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp dried chilli flakes
  • 120 g roughly-chopped hazelnuts
  • sea salt and crushed black pepper


1. Grate the Allgäuer Bergkäse PDO.

2. Place the diced sweet potatoes on a baking tray lined with paper. Drizzle over the olive oil, sprinkle sea salt, and crushed black pepper.

3. Sprinkle over the dried chilli flakes and toss the sweet potatoes. Bake for 20 minutes at 200°C.

4. Remove from the oven and add the chopped hazelnuts. Return to the oven and bake for another 10 minutes.

5. Cook 400 g pappardelle until al dente. Reserve 125 mil of the cooking water. Drain the pasta.

6. Put the pasta back into the pot and incorporate the mascarpone, lemon zest and the retained cooking water.

7. Serve with the sweet potatoes, topped with the grated Allgäuer Bergkäse PDO. Enjoy! It’s Pappardelle with Allgäuer Bergkäse PDO, sweet potatoes and hazelnuts.

Reasons to love Allgäuer Bergkäse PDO

Swiss Alpine shepherds settled in the Allgäu region in the 19th Century. They brought about the production of new varieties of cheese inspired by Emmental, as well as contributing to the refinement of existing varieties, especially Bergkäse (mountain cheese).

Allgäuer Bergkäse PDO is exclusively made from raw cheese-making milk, which is sourced from the producers based in a specifically defined area in the Allgäu mountain region in Germany.

Allgäuer Bergkäse PDO