A great pasta dish for any occasion:
Make the pasta al dente in enough salted water.
In the meantime, melt butter in a frying pan, add cream and bring to a boil. Add whiskey and cook the sauce a little bit for a few minutes. Season to taste with salt and freshly ground pepper.
Remove the skin and seeds from the melon, cut the flesh into small pieces, add to the sauce form and simmer for about three minutes on low heat.
Drain the pasta and arrange on plates. Spread the sauce evenly and sprinkle the grated cheese on top.
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