Summary

Ingredients

• 4 large vegetable onions
• 800 g potatoes, waxy
• 300 g penne riate
• 300 g Gruyère
• 200 g back bacon, smoked
• 500 ml cream
• 2 ½ teaspoons salt
• 0.5 teaspoon ½ black pepper
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Since the braised onions take up most of the time, this should be started. The preparation of the Älplermagronen should be geared towards this.
2. Remove hard spots from the back fat and dice (1 x 1 x 1 cm large pieces). A big. Heat the coated pan to medium temperature, add the bacon cubes and leave the bacon out for approx. 50 - 60 minutes. Peel the vegetable onions and cut them into 0.5-0.7 cm thick rings and then add them to the rendered fat of the back bacon. Let the onions caramelize for 80 - 90 minutes, turning them several times (they will have a nice, sweet taste afterwards). At the same time, the Älplermagronen are prepared.
3. Grate the Gruyère (roughly enough).
4. Fill a large saucepan with 3 liters of water and add 1 teaspoon of salt. Peel and dice the potatoes (1 x 1 x 1 cm) and place in the saucepan with water. Then bring the water to the boil and simmer on 3/4 high heat for about 5 minutes. Then add the penne rigate, bring the water to the boil again and cook the rigatoni al dente (see package instructions, usually 11 minutes). Now drain the water (catch some of it for later) and place the potatoes with pasta back on the hob over low heat.
5. Add 1.5 teaspoons of salt and 1/2 teaspoon of pepper and stir in well. Now add the grated cheese and stir in well. Now the cream is added and the liquid is reduced, stirring constantly, until a creamy sauce surrounds the pasta (takes about 5 - 10 minutes). If the consistency is too firm, add some of the collected cooking water and reduce it again.
6. Season everything with salt, pepper (fresh from the mill) and freshly grated nutmeg.
7. The Älplermagronen are now placed in the middle of the plates and the braised onions are distributed evenly over the portions.