15΄
Preparation Time
50΄
Cooking Time
medium
Difficulty
6
Portions
INGREDIENTS
MISKO Penne Rigate
500 g MISKO Penne Rigate
6 slices of bacon, finely chopped
2 onions sliced in rings
100 g Graviera cheese, grated
100 g Mozzarella cheese, grated
100 g Pecorino cheese, grated
¼ tsp. nutmeg, ground
500 ml light cream
olive oil
salt
freshly ground pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Penne Rigate. Stir with a spoon and let the pasta boil for 2 minutes less than the time indicated on the package.
Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
Heat 1 tbsp. olive oil in a frying pan and sauté the bacon for 3-4 minutes, on all sides, until golden brown. Transfer to a plate lined with paper towel.
In the same pan heat up another 2 tbsp. olive oil and sauté the onions on medium heat, for 4-5 minutes until they soften. Add salt and pepper and allow to cool.
In a large bowl mix the cream with half the quantity of the cheeses, the nutmeg and freshly ground pepper. Add the pasta, bacon and sauteed onions into the bowl and mix gently.
Transfer the contents of the bowl to a lightly oiled ovenproof dish and spread evenly. Sprinkle with the remaining cheeses.
Bake the pasta in a preheated oven at 180°C for approximately 30 minutes, until the cheese has melted and is golden brown.
Allow the soufflé to stand for 7-8 minutes and then serve.
