Croziflette, a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
Fill a large pan with water and add a pinch of salt. Place the pan over high heat until boiling. Then add the crozets pasta.
Boil the pasta for about 8 minutes or until the pasta rises to the surface. Don’t overcook it! In the meantime add the butter to a large non-stick pan and place it over medium heat until melted. Then add the chopped onion, garlic and diced bacon.
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.