Spaghetti with chicory and three-cheese sauce

Name: Spaghetti with chicory and three-cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 20 g Butter or margarine; 1 heaped tablespoons of flour; 1/8 l Vegetable broth; 1/8 l Milk; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 4 TABLESPOONS Whipped cream; 50 g Gouda cheese; 50 g Parmesan cheese; 75 g Gorgonzola cheese; 6 discs Bacon; 1 piston (approx. 300 g) Chicory; 7-10 Tbsp Parmesan shavings

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
20 g Butter or margarine
1 heaped tablespoons of flour
1/8 l Vegetable broth
1/8 l Milk
7-10 Tbsp Pepper
1 Egg yolk (size M)
4 TABLESPOONS Whipped cream
50 g Gouda cheese
50 g Parmesan cheese
75 g Gorgonzola cheese
6 discs Bacon
1 piston (approx. 300 g) Chicory
7-10 Tbsp Parmesan shavings

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Melt the fat in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with a little salt and pepper.
2
Whisk the egg yolk and cream and pour into the hot, no longer boiling sauce while stirring. Coarsely grate the gouda and parmesan. Melt the gorgonzola and grated cheese, except for some parmesan, in the sauce.
3
Leave the bacon in a pan without fat until crispy. Clean and wash the chicory and cut it into strips from the stalk. Remove the bacon. Fry chicory in bacon fat for about 2 minutes. Mix noodles, chicory and bacon and serve with the sauce.
4
Sprinkle with Parmesan shavings.