Blitz macaroni with leek-mushroom cream

Name: Blitz macaroni with leek-mushroom cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 1 small stick of leek; 200 g Mushrooms; 75 g Parmesan (piece); 400 g Macaroni; 1 TABLESPOON Oil; 100 g Bacon cubes; 2 Eggs (Gr. M); 100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
1 small stick of leek
200 g Mushrooms
75 g Parmesan (piece)
400 g Macaroni
1 TABLESPOON Oil
100 g Bacon cubes
2 Eggs (Gr. M)
100 g Whipped cream

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean, wash and cut leek into rings. Clean mushrooms, wash if necessary and cut into slices. Grate cheese finely.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a large pan. Fry the bacon in it. Fry mushrooms and leek for about 4 minutes.
3
Mix eggs, cream and 2⁄3 parmesan. Season with salt and pepper. Drain the pasta. Mix immediately with egg cream and mushroom mix. Serve with the rest of the cheese.