– 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.