Pasta – Bacon – Gratin

Ingredients for 2 servings:

• 150 g tagliatelle pasta
• 150 g bacon or smoked bacon
• 2 shallots, finely chopped
• 2 bell peppers (yellow pointed peppers), diced
• 2 tbsp pine nuts
• 2 tbsp parsley, freshly chopped
• 100 ml sweet cream
• 200 ml chicken broth
• 50 ml wine, white, mild
• 2 eggs, including the yolk
• 150 g cheese, shaved Gouda (for the sauce)
• 2 tsp cornstarch (dissolved in a little water)
• 100 g cheese, shaved Gouda (for sprinkling)
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tagliatelle pasta in 4 minutes until al dente, drain, rinse in cold water, and transfer to a bowl. Fry the bacon in a small pan. Sauté the shallots and paprika in the excess fat, then toast the pine nuts. Add all the prepared ingredients and the parsley to the pasta, mix well, season with salt and pepper, and transfer to a thickly buttered casserole dish. Heat the cream, broth, wine, and egg yolks in a saucepan. Melt the cheese, stir in the dissolved cornstarch, bring to a boil briefly, season with nutmeg, pepper, and salt, and pour over the pasta mixture. Finally, sprinkle everything with the remaining Gouda cheese, bake in a preheated oven at 200°C for about 40–45 minutes, and serve hot in the dish. Side dishes: green salad. Drink: a well-chilled rosé or prosecco.