Soufflé pasta

Name: Soufflé pasta - Lidia H.
Ingredients: 2 packages of linguini pasta; 10 slices of salami or bacon; 500g of unsweetened liquid cream; 250g of grated Gouda cheese; 250g of grated Emmental cheese; 100g of butter.

Pasta/Pizza - Soufflé pasta by Lidia H. - Recipia

Baked pasta with salami or bacon When you have leftover pasta to prepare for several people, this recipe is easy to put together: boiled linguini, finely chopped salami or bacon, unsweetened liquid cream, and plenty of cheese. Everything is mixed directly in the baking dish, then covered with a layer of Gouda and Emmental cheese and baked until the cheese is golden brown. It's a simple, hearty recipe without complicated sauce and many steps. Quick Info Total time: not specified in the original recipe Preparation time: not specified; includes boiling the pasta and preparing the ingredients Baking time: until the cheese is golden brown Servings: not specified; the quantity is suitable for a large baking dish Difficulty: easy Recipe type: baked pasta, suitable for a family meal Ingredients 2 packages of linguini pasta 10 slices of salami or bacon 500 g unsweetened liquid cream 250 g grated Gouda cheese 250 g grated Emmental cheese 100 g butter Salt, to taste For this recipe, the liquid cream must be unsweetened. It is not dessert cream but the liquid version used in savory dishes. Both types of cheese are used together: part goes into the pasta mixture, and the rest forms the crust on top. Preparation method 1. Boil the pasta Put the linguini pasta to boil in a pot of salted water. Cook them until they are done, without letting them get too soft. The exact cooking time is not mentioned in the original recipe, so follow the instructions on the package and check the texture towards the end. 2. Rinse the pasta After boiling, drain the pasta and rinse it with cold water. Let them drain well so that too much water doesn't end up in the baking dish. 3. Prepare the baking dish Grease the baking dish with butter. It is important that the butter covers the bottom and edges well so that the pasta doesn’t stick easily during baking. No specific size for the dish is mentioned, but the quantity of ingredients implies using a dish large enough for all the pasta and sauce. 4. Cut the salami or bacon Cut the 10 slices of salami or bacon into small cubes. The small pieces will distribute more evenly among the pasta and will appear in every serving. 5. Mix the ingredients Put the rinsed pasta in the greased dish. Add the salami or bacon cubes, the unsweetened liquid cream, the salt, and a quarter of the total amount of grated cheese. The total amount of cheese is 500 g, made up of 250 g Gouda and 250 g Emmental, so in this step, about a quarter of the cheese mixture is used. Mix the pasta directly in the dish until the ingredients are spread as evenly as possible. If using bacon, it is added raw, cut into small cubes; a separate frying step is not indicated. 6. Cover with cheese Sprinkle the remaining grated cheese on top. Spread it so that it covers the entire surface of the dish. The cheese layer will become the browned part of the dish and will help the pasta achieve a nice consistency on top. 7. Bake the dish Put the dish in the oven and leave it until the cheese is golden brown. The original recipe does not specify the oven temperature or an exact baking time, so watch the color of the cheese. When the surface is browned, the pasta is ready to be taken out. 8. Serve Let the dish sit for a moment before serving, then portion it out. The baked pasta is served hot. Why I make this recipe often It’s a practical baked pasta option, especially when I want a hearty dish that goes into one baking dish. There is no sauce that needs to be prepared separately, and the ingredients mix directly with the pasta. The Gouda and Emmental cheese add flavor and form the browned layer on top, while the liquid cream helps the mixture stay creamy. Another advantage is that the salami or bacon can be quickly cut and distributed among the pasta without complicated preparation. The quantity is suitable for a family meal, but the exact number of servings depends on the portion sizes and the amount of pasta in the two packages. Tips Rinse the pasta after boiling and let them drain well. If they remain very wet, the mixture in the dish may become more liquid than necessary. Grease the dish before putting in the pasta. The butter is used both to prevent sticking and to enhance the flavor of the dish. Keep some cheese for the final layer. In the original recipe, only a quarter of the total amount is mixed into the pasta, and the rest is placed on top. Spread the cheese to the edges, not just in the center of the dish. This way, the entire surface of the pasta is covered before baking. There is no specified temperature or exact time for the oven in the original recipe. The cheese is the main indicator: the dish is taken out when it is browned. Substitutions You can use either salami or bacon, depending on what you have on hand. The recipe mentions them as alternatives, and the quantity remains 10 slices. Gouda and Emmental do not need to be replaced separately if you don’t have both types, but the recipe source uses 250 g of each. If you change the cheeses, keep the total amount of 500 g to avoid altering the ratio between the pasta and the cheese layer too much. The liquid cream must remain unsweetened. A sweetened version is not suitable for this savory dish. Variations You can prepare the recipe with only salami or only bacon, without combining them. The small cubes are placed directly over the pasta, as described in the basic recipe. If you want a more uniform cheese layer, mix the two types of cheese before dividing the quantity: a quarter for the pasta in the dish and the rest for the surface. The shape of the pasta can be changed only if you need to use what you have in the pantry, but the original recipe is made with linguini. The pasta must be boiled and then rinsed before assembly. Serving ideas Serve the pasta as soon as it is ready, while the cheese on top is golden brown. It can be portioned directly from the dish and is suitable as a main course. For a simple meal, there is no need for a separate sauce. The liquid cream and cheese form the creamy part of the dish, while the salami or bacon add savory flavor. Frequently asked questions Can I use only Gouda or only Emmental? The original recipe uses 250 g Gouda and 250 g Emmental for a total of 500 g of cheese. You can use one type if necessary, but the taste and browning may be slightly different. Does the bacon need to be fried beforehand? No. In the original steps, the bacon is cut into small cubes and added directly over the pasta. No separate frying step is mentioned. How long should the dish stay in the oven? The exact time is not specified. The dish is baked until the cheese on top is golden brown. Watch the surface towards the end of baking, as this is the indication provided in the recipe. Can I use sweetened liquid cream? No. This recipe uses unsweetened liquid cream suitable for savory dishes. How many servings does it yield? The recipe does not specify an exact number of servings. From the two packages of pasta and the amount of cheese, a large dish results, and the number of servings depends on the portion size and the weight of the pasta packages. Nutritional values The values are estimated and cannot be calculated accurately from the available data. The weight of each linguini package is not specified, nor is the weight of the 10 slices of salami or bacon. Additionally, the number of servings is not mentioned. For a typical serving from a dish divided into approximately 8 servings, the estimate may be around: Calories: 650–850 kcal Proteins: 25–35 g Carbohydrates: 65–90 g Fats: 30–45 g The salt can vary greatly depending on the type of salami or bacon, the amount of salt added to the pasta water, and how much salt the cheeses contain. These values are indicative and should not be considered an exact nutritional analysis. Storage and reheating After cooling, store the pasta covered in the refrigerator. For safety, do not leave it at room temperature for long before refrigerating. The dish can be reheated in the oven or in portions until well heated. The cheese on top will be less crispy after refrigeration, but the taste remains suitable for the next day. If you prepare a large quantity, keep the leftovers in closed containers and consume them within a few days. Enjoy!

Soufflé pasta

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