Still Life with Eggs - Jos van Riswick

Dutch , b. 1973 -

My secretary created a recipe for a pasta pot 25 years ago, and I've been working on reproducing it since.

I'm not the best at taking photos of food, but it looks much better when it has been stirred constantly, as in every 10 seconds or so.

200g pasta. Fusilli works well, though farfalle works best.

2dl (200ml; 1.2 US cup) heavy cream (32〜40% fat; 20% fat could be used if you lack heavier creams)

400g (1 US pound) ground meat from cattle

1 red, orange or yellow paprika (Bellpepper; frozen bits are permissible if you lack fresh)

½ onion (Frozen bits are permissible if you lack fresh)

Very heavy meat broth: Use enough powder/blocks that the packages recommend for 1.2L〜1.4L (5〜6 US cup) water, but use 5dl (500ml; 1 pint) water instead. Meat fond can not be used.

Salt and pepper

(Optional) White pepper

(Optional) Champignon (White mushrooms at supermarkets)