Nests of pasta au gratin

Name: Nests of pasta au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Carrots; 150 g Mushrooms; 1 TABLESPOON Oil; 100 g Diced ham; 75 g frozen peas; 100 g Whipped cream; 2 Eggs; 75 g Gorgonzola cheese; 4 discs Bacon; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Carrots
150 g Mushrooms
1 TABLESPOON Oil
100 g Diced ham
75 g frozen peas
100 g Whipped cream
2 Eggs
75 g Gorgonzola cheese
4 discs Bacon
7-10 Tbsp Grease

Directions

1
Prepare spaghetti in boiling salted water according to package instructions. Peel and chop the carrots. Clean, clean and quarter the mushrooms
2
Heat the oil in a pan. Leave out the diced ham, take it out. Fry carrots and mushrooms in bacon fat for about 5 minutes while turning. Add peas. Season with salt and pepper. Add ham
3
Drain the spaghetti and let it drain well. Divide noodles into 8 portions and turn them into nests. Place the nests in a greased casserole dish (16 x 24 cm). Spread the ham and vegetable mixture on the nests
4
Puree the cream, eggs and 50 g of gorgonzola. Season with salt and pepper. Pour cheese cream over the pasta nests. Crumble 25 g of gorgonzola over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes
5
Put the slices of bacon in a frying pan without fat and leave them crispy. Remove the pasta nests from the oven and serve. Garnish with the bacon