Summary

Ingredients

• 250 g taliatelle, whole rain
• salt and pepper
• Cayenne pepper
• 200 g sheep cheese
• 1 zucchini, boy
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 100 g mushrooms, fresh
• 4 egg (s)
• 200 g cream
• 75 g parmesan, rated

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Instructions

1. Cook the pasta in plenty of salted water until al dente and drain.
2. Clean and dice the sheep`s cheese, courgette and peppers, quarter the mushrooms and cut the spring onions into thin rings.
3. Mix the pasta with the above ingredients and season with spicy flavor.
4. Separate the eggs; Whisk the egg yolks with the cheese and cream and add to the pasta mixture. Beat the egg whites until stiff and fold in carefully. Then put everything in an ovenproof baking dish and cook in the middle of the oven at 200 ° C for about 45 minutes until the pasta turns brown.