Summary

Ingredients

• 500 g ribbon noodles
• 1 pork fillet (s)
• 500 g mushrooms
• 200 grams bacon
• 3 clove (s) garlic
• 2 cups cream, approx. 00 g each
• 200 g processed cheese, type Gouda
• 200 g cheese, rated
• Salt and pepper, black, freshly ground
• Paprika powder, noble sweet
• some oil for frying

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Instructions

1. Bring the water to the boil and cook the tagliatelle according to the instructions on the packet. Preheat the oven to 200 degrees top / bottom heat.
2. In the meantime, cut the pork fillet into medallions, season with salt, pepper and paprika powder to taste, fry in a little oil and set aside. Then fry the mushrooms cut into pieces and season them to taste. Put the fried champions aside as well.
3. Cut the bacon into pieces and fry in a pan, but not too crispy. Just before the end of the roast, add the pressed or chopped garlic and fry briefly. Deglaze the bacon with the cream, bring to the boil and season with pepper. Then add the processed cheese and simmer briefly.
4. Drain the pasta, return to the saucepan and mix with the bacon cream sauce. Pour approx. 3/4 of the ribbon pasta mixture into a baking dish, place the pork medallions on top and sprinkle with the fried mushrooms. Spread the remaining ribbon noodles on top.
5. Finally, sprinkle the grated cheese over the casserole and place the casserole dish in the preheated oven for about 20-30 minutes until the cheese is golden brown.