Spaghetti with chicory and three-cheese sauce

Name: Spaghetti with chicory and three-cheese sauce
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 20 g Butter or margarine; 1 heaped tbsp. flour; 1/8 l Vegetable broth; 1/8 l Milk; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 4 TABLESPOONS Whipped cream; 50 g Gouda cheese; 50 g Parmesan cheese; 75 g Gorgonzola cheese; 2 discs Bacon; 1 piston (approx. 300 g) Chicory; 7-10 Tbsp Parmesan shavings

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
20 g Butter or margarine
1 heaped tbsp. flour
1/8 l Vegetable broth
1/8 l Milk
7-10 Tbsp Pepper
1 Egg yolk (size M)
4 TABLESPOONS Whipped cream
50 g Gouda cheese
50 g Parmesan cheese
75 g Gorgonzola cheese
2 discs Bacon
1 piston (approx. 300 g) Chicory
7-10 Tbsp Parmesan shavings

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Melt the fat in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with a little salt and pepper.
2
Whisk the egg yolk and cream and pour into the hot, no longer boiling sauce while stirring. Coarsely grate the gouda and parmesan. Melt gorgonzola and grated cheese in the sauce. Leave bacon in a pan without fat until crispy.
3
Clean and wash the chicory and cut into strips from the stalk. Remove the bacon and crumble into small pieces. Fry chicory in bacon fat for about 2 minutes. Mix noodles, chicory and bacon and serve with the sauce.
4
Sprinkle with Parmesan shavings.