Ingredients:
- 250g of Roma Penne Rigate
- 1⁄2 bunch of scallion, chopped
- 150g of roquefort cheese, broken into chunks
- 60g of goat cheese
- 100g of comté cheese, thinly sliced or
- 100g of mascarpone cheese
- 1 clove of garlic, crushed
- 2 pinches of ground nutmeg
- 1 rosemary sprig
- 1 thyme sprig
- 2 bay leaves
- 5 strips of bacon, cooked and broken into pieces
Preparation:
- Put all the ingredients into a large saucepan in the order listed. Pour over 750ml water.
- Cook for approximately 15 minutes at medium heat, stirring regularly until reduced to a sauce. Fish out the herb sprigs and bay leaves.
- Sprinkle the bacon and your favorite herb on top to serve.