INGREDIENTS
300g penne pasta
100g mature cheddar cheese, grated
100g parmesan cheese, freshly grated
250ml double cream
3 egg yolks
3 tbsp sage, finely sliced
3 tbsp olive oil
¼ freshly grated nutmeg
150g frozen peas, defrosted
2 mozzarella balls, drained and cut into 1cm cubes
200g black pudding
Pinch paprika
Salt and pepper to taste
Recipe continues
METHOD
Preheat oven to 220ºC / 425ºF / Gas mark 7.
Cut the black pudding into small chunks and fry with the sage in a large frying pan with olive oil until crispy.
In a large saucepan with plenty of boiling salted water, cook the pasta until al dente. Drain and place back in the same saucepan away from the heat.
Pour in the cream with the cheddar. Place the saucepan back on a low heat and start to mix together with a wooden spoon for 1 minute.
Take the pan off the heat and add in the nutmeg, the mozzarella, the black pudding, the egg yolks, the peas and half of the parmesan. Season with a little salt, plenty of black pepper, a pinch of paprika, and stir for a good 30 seconds.
Tip the lot into a 30cm diameter shallow dish; sprinkle the top with the remaining parmesan and bake in the middle of the oven for 15 minutes or until bubbling and blistering on top.