Penne rigate met knoflook en eiergratin

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(2 personen)

200 gr penne rigate
3 eieren
2 eetlepels crème fraîche
2 eetlepels Parmezaanse kaas
3 eetlepels olijfolie
1 rode Spaanse peper in stukjes
2 teentjes knoflook in plakjes
8 fijngeknipte takjes koriander
versgemalen peper

Kook de pasta volgens de gebruiksaanwijzing.
Kook intussen de eieren in ± 7 minuten bijna hard, laat ze schrikken en
pel ze.
Halveer de eieren, wip de dooiers eruit en prak die fijn.
Roer de crème fraîche en de Parmezaanse kaas erdoor en vul hiermee
de holten van de eiwitten.
Verwarm de grill op de hoogste stand voor.
Verhit de olie in een koekenpan, bak hierin de Spaanse peper ± 3 minuten
en schep ze uit de pan.
Bak in het bakvet de knoflook in ± 2 minuten goudbruin en roer er de
koriander door.
Giet de pasta af, schep de knoflookolie en de Spaanse peper erdoor, verdeel dit
over 2 borden en maal er peper boven.
Gratineer de eieren vlak onder de grill ± 1 minuut en leg ze op de
pasta.
Lekker met tomatensalade.