Summary

Ingredients

• 400 g spahetti
• salt
• 250 g mozzarella
• 200 g breakfast bacon
• 1 onion (s)
• 3 cloves garlic
• 1 pinch chili powder
• 2 tablespoon olive oil
• 200 ml vegetable stock
• 200 ml cream
• pepper
• nutmeg
• possibly parsley
• possibly basil
• Fat, for the shape

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Instructions

1. Cook the spaghetti in salted water until al dente. Drain, quench and drain.
2. Peel onion and garlic and chop finely. Heat the olive oil in a pan and fry the shallots and garlic until translucent. Add the chilli powder and deglaze with the vegetable stock and cream. Bring to the boil and season with salt, pepper and nutmeg.
3. Preheat the oven to 200 degrees (fan oven to 180 degrees). Cut the mozzarella into slices. Layer half of the spaghetti, half of the mozzarella and half of the bacon in a greased baking dish. Then put the remaining spaghetti on top. Spread the sauce over it and finish off with the mozzarella and bacon.
4. Cook the casserole in the oven for 30 minutes.
5. Sprinkle with chopped parsley or garnish with basil leaves as desired.
6. A salad with peppers, tomatoes, cucumber and onions tastes good with it.