Gold Mediterranean pennette pasta

Ingredients for 4 persons

• 4 hg of pennette
• white pepper
• ½ l of béchamel
• salt
• 100g of grated Parmesan cheese
• 1dl of liquid cream
• 12 hard boiled eggs
• 100g of butter
• 3 spoons of anchovy paste L'Isola d'Oro

Preparation

Merge the parmesan to the béchamel mixing them in a bain-marie, and keep warm; cut in half along the long axis the eggs and remove the egg yolks; sieve the yolks and incorporate 60g of butter, the paste of anchovies, the cream and pepper.
Settle this compound in the egg whites and than put them in a greased oven dish; cover with a sheet of aluminium and bake at 200° for 10'. Then remove from oven, top with the warm bèchamel and bake for 2' or until the sauce becomes darker.
Cook the pasta in boiling salted water, drain and mix it with the left butter and serve topping with the eggs.