Parmesan spaghetti

Ingredients for 4 servings:

• 500g spaghetti
• 500 g mushrooms
• 1 pack of bacon strips
• 30 g butter
• 5 garlic cloves
• 400 g Parmesan
• 250 ml cream
• 1 liter of milk
• 1 tbsp, heaped cream cheese
• 50g Cheddar
• salt and pepper
• garlic powder
• 250 g grated cheese, e.g. Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut the mushrooms into eighths and roughly chop the garlic. Heat a pan with a little oil. Then reduce the heat to low – about level 4 out of 9 – and add the bacon to the pan. Fry for about 2 minutes, turning occasionally, and then slowly cook in the pan for about 4 minutes. Then sauté the garlic in the fat at low heat for about 6 minutes. Add the mushrooms. Reduce the heat back to high and fry the contents of the pan for about 2 minutes, turning occasionally. Transfer everything to a bowl. Melt the butter in the pan and pour in the cream. Briefly bring to a boil over high heat. Then reduce the heat again. Add the Cheddar and cream cheese and mix well. Stir in the Parmesan. Pour in the milk and season with spices. Return the ingredients from the bowl to the pan and mix. Meanwhile, cook the spaghetti according to the package instructions. Preheat the oven to 200°C (top/bottom heat). Mix everything well and pour into a baking dish. Sprinkle with cheese and bake in a hot oven for 30 minutes.