Prep. Time 10′ Baking Time 30′ Serves 12
Ingredients
- 500g penne rigate
- 50g grated kefalotyri cheese
- 150g grated graviera cheese
- 200g finely chopped bacon
- 150g butter
- 120g flour
- 1 ½ l warm milk
- 150g cream
- 2 egg yolks
- 1/4 tsp nutmeg
- Salt
Instructions
- Boil the pasta in salted water for 7 minutes and drain once cooked.
- Heat the butter over medium heat.
- Once the butter is melted, add the flour.
- Cook over medium heat, stirring with a whisk, for 1 to 2 minutes.
- Remove from heat and add the warm milk and cream, stirring with the whisk to dissolve any lumps.
- Place the saucepan with the cream back on the heat and simmer over medium heat for a few minutes until the cream thickens slightly.
- Add salt and nutmeg.
- Once the cream thickens and large bubbles appear on the surface, remove from the heat.
- Add the egg yolks one by one and stir quickly to incorporate them into the cream.
- Add the kefalotyri cheese and stir until it melts into the cream.
- Grease deep baking dish (26×34 cm) with a brush, making sure to grease the sides as well.
- Pour 2 generous spoonfuls of cream into the baking dish.
- Add the pasta, the bacon and the cheeses.
- Mix well.
- Pour the remaining cream over the surface.
- Sprinkle the remaining cheese.
- Bake in a preheated oven at 200°C on the middle rack for 30 minutes until golden brown.
Enjoy!
Source: Argiro Barbarigou
