John Myers
Ingredients for 6 servings:
- 500 g tagliatelle pasta
- 1 pork fillet(s)
- 500 g mushrooms
- 200g bacon
- 3 garlic cloves
- 2 cups of cream, approx. 200 g each
- 200 g processed cheese, variety “Gouda”
- 200 g cheese, grated
- Salt and pepper, black, freshly ground
- Paprika powder, sweet
- some oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Bring water to a boil and cook the tagliatelle according to the package instructions. Preheat the oven to 200 degrees Celsius (top/bottom heat). In the meantime, cut the pork fillet into medallions, season with salt, pepper, and paprika to taste, sear in a little oil, and set aside. Then fry the sliced mushrooms and season to taste. Set the fried mushrooms aside as well. Cut the bacon into pieces and fry in a pan, but not too crispy. Just before the end of the frying, add the crushed or finely chopped garlic and fry briefly. Deglaze the bacon with the cream, bring to a boil, and season with pepper. Then add the cream cheese and simmer briefly. Drain the pasta, return it to the pot, and toss with the bacon cream sauce. Place about 3/4 of the tagliatelle mixture into a baking dish, place the pork medallions on top, and sprinkle with the fried mushrooms. Spread the remaining tagliatelle on top. Finally, sprinkle the casserole with grated cheese and place the casserole dish in the preheated oven for about 20-30 minutes, until the cheese is golden brown.
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