Kitchen | Pasta with bacon

Pasta with pulled pork

Recipe by Jonathan Garnier

Servings: 4 – Preparation: 10 minutes – Cooking: 25 to 30 minutes

ingredients

1 head of broccoli, cut into slices

60 ml (4 tablespoons) olive oil

4 servings of cooked pasta

500 ml (2 cups) chopped pork

500 ml (2 cups) bechamel

5 ml (1 teaspoon) onion powder

5 ml (1 teaspoon) garlic powder

15 ml (1 tablespoon) Dijon mustard

250 ml (1 cup) orange cheddar, grated

250 ml (1 cup) mozzarella cheese, grated

Salt and pepper to taste

Gourmet bechamel

60 ml (4 tablespoons) unsalted butter

60 ml (4 tablespoons) flour

500 ml (2 cups) milk

1 chicken stock cube

1 egg, yolk

250 ml (1 cup) mozzarella cheese, grated

Salt and pepper to taste

to prepare

Preheat the oven with the middle rack to 190°C (375°F).

On a baking tray covered with parchment paper or a silicone mat, place the broccoli, drizzle with olive oil, season with salt and pepper and cook in the oven for 20 minutes.

Meanwhile, to prepare the bechamel sauce, in a pot over high heat, melt the butter, then add the flour and mix for two minutes.

Using an electric mixer, add the milk gradually until you get a creamy and smooth sauce.

Remove from heat and add the stock cube, egg yolk, and mozzarella cheese. Check the seasoning and set aside.

In a bowl, mix the cooked pasta with the ham and broccoli then add the béchamel, onion powder, garlic powder, mustard and cheddar.

Place the oven on the grill (grill).

Pour everything into a gratin dish, then cover it with grated mozzarella cheese and leave it until cooked in the oven for 5 to 10 minutes.