Preparation
Cut the bacon into cubes and slice the onions.
Melt the butter.
Sauté the bacon and onions, then add the uncooked pasta.
Cook for about 8 to 10 min, as you would a risotto, gradually adding water.
Once the pasta is cooked and the water has evaporated, add pepper, grated Gruyère AOP, and the double cream.
For 4 people
Preparation : 15 min
Cooking : 10 min
Ingredients and products
- 400 g Fribourg-style elbow macaroni (cornettes)
- 200 g white onions
- 200 g smoked bacon
- 50 g butter
- 2 dl double cream
- 200 g grated Gruyère AOP
- salt and pepper
