– Method –
- Preheat the oven to 180 ° C in fan mode.
- Chop the bacon and put it with 2 tbsp. olive oil in a hot frying pan on medium heat.
- Sauté for 3-4 minutes until it gets a nice colour.
- When it’s ready, remove it from the fire and leave it aside.
- Cut the mushrooms into thin slices of 2mm and put them in the frying pan with 3 tbsp. olive oil.
- Salt and pepper and sauté for 5-10 minutes until they poor all their liquids and get a golden color.
- When they are ready, remove them from the stove and leave them aside.
- Then, grant the gruyère and the traditional cheese.
- Put the 75 grams. gruyère and the 75 g traditional cheese in a very large bowl, so that it fits the pasta, too.
- Add the heavy cream, the eggs, salt and pepper.
- Cut the feta cheese with our hands in small pieces and add it to the bowl with the rest of the ingredients.
- Finally, add the thyme and stir slightly with a hand whip.
- Add the mushrooms, the bacon, the tagliatelles to the bowl and stir well the ingredients.
- Empty the bowl in a 30x35cm fireproof pan and spread the ingredients evenly on the whole surface.
- Sprinkle on top with the rest of the gruyere and the traditional cheese, that you have grated and cover the pan with aluminum foil.
- Cook in the oven for 20 minutes.
- Take out from the oven, remove the aluminum foil and cook for another 10-20 minutes until browning.