CREAMY PASTA AND BACON GRATIN
Portions : 4 - Preparation time : 15 minutes - Cooking time : 35 minutes approx.
Ingredients
- 1 package Fusilli pasta (450 g/16 oz)
- 500 ml (2 cups) button mushrooms, sliced
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 250 ml (1 cup) ricotta cheese
- 2 garlic cloves, chopped
- 125 ml (1/2 cup) parsley, chopped
- 2 eggs, beaten with a fork
- 250 ml (1 cup) 35% cream
- 250 ml (1 cup) bacon, crisp
- 250 ml (1 cup) mozzarella cheese
- 125 ml (1/2 cup) grated Parmesan cheese
Preparation
- Preheat oven, rack in center, to 200°C (400° F).
- In a large pot of boiling, salted water, cook the pasta al dente (still a little firm).
- Meanwhile, in a frying pan over high heat, sauté the mushrooms coated in Mycryo butter or a little fat of your choice for 3 minutes. Season and set aside.
- In a bowl, mix the ricotta, garlic, parsley, beaten eggs and cream, then add the bacon and mushrooms.
- Add the pasta to this mixture.
- Pour into a gratin dish and cover with mozzarella and Parmesan. Bake for 20 minutes.
- Then, under the broiler, leave to brown for a few minutes.
