Ingredients

• 300 g de pâtes (pasta)
• 200 g de lardons (bacon)
• 500 g de champignons de Paris (mushrooms)
• 1 reblochon
• 10 cl de crème
• beurre (butter)
• sel, poivre (salt, pepper)

Instructions

1. Preheat the oven to 200° C (th.6-7).
2. Pour water into a large saucepan over the heat.
3. Salt and bring to a boil.
4. Throw in the pasta and cook as directed on the package.
5. In the meantime, clean the mushrooms.
6. Then cut them into slices on your kitchen board.
7. Put 10 g butter in a frying pan.
8. Cook the mushrooms.
9. When dry and golden, add salt and pepper to taste.
10. Remove the mushrooms and place on a plate.
11. When the pasta is cooked, drain it with a strainer.
12. Coat your butter gratin dish.
13. Incorporate pasta, mushrooms and bacon.
14. Pour the cream on it and mix gently by lifting the pasta with the spatula.
15. Cut the reblochon in half and then into slices.
16. Arrange them on the preparation and bake for 20 minutes.