Summary

Ingredients

• 300 g pasta (tortilioni), cooked just under al dente, drain briefly
• 150 g bacon (pancetta), diced, alternatively bacon
• 3 onion (s), peeled and diced
• 5 clove (s) garlic, peeled and diced
• 140 g tomato paste
• 140 ml red wine, tart / dry
• 1 pinch (s) sugar
• oil
• 200 ml cream
• 3 egg (s), size. L.
• 100 g parmesan, rated, possibly more, up to 150
• sea-salt
• Pepper, more colorful
• oregano

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Instructions

1. Drain the bacon in oil in a pan. Add onions and garlic. Let the paint take off easily.
2. Stir in tomato paste and sweat while stirring - ATTENTION do not let it burn. Add a pinch of sugar and deglaze with the red wine.
3. Add the tortiglioni and mix thoroughly. Season with salt, pepper and oregano.
4. Preheat the oven to 200 ° top / bottom heat.
5. Whip the cream with the eggs until airy. Add enough Parmesan to make a creamy mixture. Also season with sea salt and colored pepper.
6. Put the tortiglioni mixture in an ovenproof dish and pour the cream / eggs / parmesan cream over it.
7. Place the mold in the preheated oven, middle rack, for about 20 minutes.
8. Leaf salads with chives go well with this.