Fill a large pan with water and season with salt. Place it over high heat. Bring it to boil. Then ad the crozets pasta.

Boil the pasta for about 8 minutes. The pasta will rise to the surface. In the meantime add the butter to a large non-stick pan. Melt it over medium heat. Add the chopped onion, garlic and bacon.

Gently fry it all in the butter for 5 to 6 minutes. The onion should be soft and the bacon cooked. Once the crozets pasta is tender, drain it. Rinse the pasta under cold running tap water. Let it drain a bit. Then add the cooked crozets pasta to the pan with bacon and onion. Season with a dash of pepper, nutmeg and salt.

Stir the pasta and bacon well. Add half of the grated reblochon cheese.

Stir the pasta well again. Transfer the pasta to a baking dish and drizzle with the cream. Then sprinkle the pasta dish with the remaining reblochon cheese. Season with a last dash of pepper and salt.

Put the dish in a preheated oven at 356°F (180°C) and bake the crozets gratin for 10 to 15 minutes until the cheese on top has melted nicely. Then remove the hot dish from the oven and scoop the pasta bake onto deep plates. Serve hot.