Basterma Pasta Bake

Ingredients:

4 cups of pasta

100 grams of butter

110 grams of basterma

2 long red Italian onions, sliced

¼ cup of all-purpose flour

2 cups of full cream milk

½ a teaspoon of whole-grain mustard

½ cup of heavy cream

2 egg yolks, beaten

½ cup of Mozzarella cheese

½ cup of Cheddar cheese

½ cup of Parmesan cheese

salt and pepper to taste

Directions:

Preheat oven to 175 degrees Celsius. In a large pot, cook the pasta until it's tender but undercooked. Drain and set aside. In a medium-sized pan, pan-fry the basterma in a drizzle of oil until it changes color and becomes slightly crispy around the edges. Keep the basterma fat that has melted in the pan on the side to use for later. In the same pan, melt 50 grams of butter and saute the onions over medium-low heat for approximately 10 minutes. They should have started to slightly color but should remain soft. Remove from heat and set aside.

In a medium-sized pot, melt 50 grams of butter. Add the basterma grease you previously reserved and add the flour. Whisk constantly as it cooks for around 1 minute. Add the milk and cream and cook for 3-5 minutes or until it begins to thicken.

Add salt and pepper and turn your heat down.

In a separate bowl, combine the egg yolks with 4 tablespoons of your bechamel-like sauce. Stir quickly then pour the egg mixture back into the sauce. Let it combine for a minute. Add the cheese and stir. Once the cheese has melted, add most of the basterma and onions and mix. Keep some on the side. Add the pasta and coat it all with the sauce. Tip your pot over a baking dish and pour your pasta mixture. Sprinkle with the rest of your onion and basterma mix and bake for around 20-25 minutes. Serve steaming hot.