Pasta Souffle

Pasta Souffle – a recipe from Akis Petrizikis

for the vegetarian version just leave out the bacon!

Ingredients for 4 people


  • 200 g bacon, in one piece
  • 5 tablespoons olive oil (2+3 tablespoons)
  • 500 g white mushrooms
  • pepper
  • 100 g (75g + 25g) graviera cheese, grated
  • 100 g (75g + 25g) kaseri, grated
  • 300 g heavy cream 20%
  • 2 eggs, medium sized
  • 200 g feta cheese
  • 1 tablespoon thyme
  • 500 g multicolored tagliatelle pasta, boiled, drained and tossed with 2 tablespoons of olive oil so as not to stick together




  • Preheat oven to 180* C (350* F) Fan.
  • Place a pan over medium heat and add 2 tablespoons olive oil.
  • Finely chop the bacon and sauté for 3-4 minutes, until golden.
  • When ready, remove from pan and set aside.
  • Cut the mushrooms into 2 cm slices and add to the pan along with 3 tablespoons olive oil.
  • Season with salt and pepper and sauté for 5-10 minutes, until they release all of their liquid and turn golden.
  • When ready, remove from pan and set aside.
  • Grate the gruyere and country cheese.
  • Place 75 g of the graviera and 75 g of the kaseri into a bowl that is large enough to hold the pasta that will be added later on.
  • Add the heavy cream, eggs, salt and pepper.
  • Crumble the feta cheese with your hands and add it to the bowl also.
  • Last add the thyme and lightly whisk to combine.
  • Add the mushrooms, bacon and boiled tagliatelle. Mix thoroughly.
  • Transfer the contents of the bowl to a 30x35 cm ovenproof baking dish and smooth the surface nicely.
  • Sprinkle with the remaining graviera and Kaseri.
  • Cover baking dish with aluminum foil and bake for 20 minutes.
  • Then remove from oven, remove aluminum foil and bake for another 10-20 minutes, until golden.

Good Luck!