Preheat the oven to 200 °C. Grease a cast iron skillet with butter. Cook the pasta al dente as indicated on the package.
In a large saucepan, simmer the cream and add the onion and garlic. Set aside a tablespoon of this preparation and mix with the flour. Add the flour to the saucepan.
Whisk the mixture over moderate heat until thickened for 5 minutes. Remove from heat and add the goat cheese, cheddar cheese, and half of the parmesan cheese until melted.
Whisk the sour cream, parsley, thyme, lemon zest, and season with salt and pepper. In a bowl, gradually whisk a little of the sauce with the egg yolks and then add this mixture to the saucepan.
Pour the sauce over the pasta until covered. Empty this into the cast iron skillet and sprinkle the rest of the parmesan cheese.
Bake for 45 minutes until bubbles appear or the cheese is slightly golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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