INGREDIENTS:
Spaghetti cotton 160g
fresh cream 200mL
100ml milk
3 slices bacon
2 egg yolks
50 g onions
3 tablespoons Parmesan cheese flour
1 teaspoon butter
1/2 teaspoon minced garlic
Parsley flour
salt, pepper, a little
| Cooking Method |  |
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Add |
| Put the auxiliary basket in a cooking container and put 1L of water and salt to boil. When steaming begins, put the cotton into the lid and boil the boiled cotton in another bowl | open | 15 minutes | 100°C | 3 | |
| Put the onions in a cooking container, then leave the boiled water. | open | 5 seconds | 0 | 5 | |
| Put the butter and garlic and fry | open | 2 minutes | 100°C |  |
 |
| The bacon and stir-fry it. | open | 1 minutes | 100°C | |
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| Add milk and sour cream and bring to a boil | open | 4 minutes | 110°C | 2 | |
| Add boiled pasta cotton, egg yolks and Parmesan cheese flour and mix | open | 1 minutes | 110°C | |
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