Baked nests

INGREDIENTS for 4 PEOPLE 320 g of egg noodles, 400 g tomato sauce, 100 g of bacon, 6 eggs, 6 tablespoons of grated Gruyère, 3 tablespoons of olive oil, a clove of garlic, 3 tablespoons coarse salt, salt and pepper.

Heat 2 tbsp oil in a pan and saucepan 1 minute the clove peeled.

Add the tomato puree and cook for 4 minutes.

Remove the garlic and salt.

Pour the sauce into a baking dish, greased with the oglio remained to cover the entire bottom of baking dish.

Bring to a boil 3 litres of water with salt.

Add the noodles and cook 3 minutes.

When cooked, drain and close the nests as they were prior to baking.

Arrange in baking dish, nests above the sauce turn on the oven to 180° Cut the pancetta into cubes of 2 cm/1.

Then spread it with the cheese over the nests and pepper (keep aside a bit of bacon and cheese for garnish).

Bake 8 minutes.

When cooked, remove the Pan and put in the center of each nest egg yolk.

Sprinkle with remaining Bacon and cheese and bake 4 minutes.

Serve the nests in the baking pan.