About this recipe:Heartier fare than this is hard to find - pasta simmered with cream, herbs and four incredible melting cheeses is stirred in with egg yolks for beautiful colour and even more depth of flavour, and baked to a gorgeous cheesy finish. Serve with fresh rocket salad with a citrus dressing to balance the gorgeous richness of this dish, and enjoy.
240ml double cream
1/2 teaspoon dried basil
1/4 teaspoon crushed red chilli flakes
165g grated Provolone or mozzarella cheese
140g grated mozzarella cheese
135g grated Emmental or Gruyere cheese
2 tablespoons grated Parmesan cheesee
2 egg yolks, beaten
225g penne pasta
salt to taste
ground black pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Butter a 2 litre ovenproof baking dish; set aside.
Cook pasta in a large pot of boiling salted water until al dente. Drain.
Meanwhile bring milk, cream, basil and crushed red chilli flakes to a simmer in a large, heavy saucepan over medium-high heat. Add cheeses 1 handful at a time, stirring constantly, until all are melted and smooth. Remove from heat and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
Bake in preheated oven until heated through, approximately 10 minutes. Serve hot.