Pasta gorgonzola pan

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4.8 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 150 g cherry tomatoes
  • 4 Eggs
  • 1/8 litre Milk
  • 7-10 Tbsp Pepper
  • 150 g Gorgonzola
  • 400 g Pasta (e.g. Spirelli)
  • 4 Disc/s Bacon
  • 100 g frozen peas

Directions

  1. 1

    For the pasta, boil up about 4 l of salted water. Wash and halve the tomatoes. Whisk eggs and milk. Season with salt and pepper. Crumble the gorgonzola into pieces and stir into the egg milk. Cook pasta in boiling salted water according to package instructions.

  2. 2

    Fry the bacon in a large pan with lid until crispy. Take it out, put the pan aside. Drain the noodles and let them drain. Mix with frozen peas and tomatoes in the pan. Pour egg milk over them. Cover and let it simmer on low heat for about 10 minutes. Spread bacon on the noodles.

Nutrition Facts

KCAL
660 kcal
CARBS
78 g
FATS
23 g
PROTEINS
31 g