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Penne with Leeks and Bacon




Source of Recipe


Delia Online


List of Ingredients




12 oz (350g) penne or macaroni
3 small leeks, cleaned and chopped
6 oz (175 g) streaky bacon, de-rinded and chopped
olive oil
2 oz (50 g) butter

For the sauce:
2 oz (50 g) butter
2 oz (50 g) plain flour
1 1/2 pints (850 ml) milk
6 oz (175 g) Cheddar cheese, grated
3 fl oz (75 ml) double cream
freshly grated nutmeg
salt and freshly milled black pepper


For the topping:

2 level tablespoons freshly grated Parmesan (Parmigiano Reggiano)
1 level tablespoon breadcrumbs
2 pinches cayenne pepper


You will also need a 3 pint (1.7 litre) pie dish, well buttered.




Recipe



Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly. Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap.

While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently.

Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.

This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350°F (180°C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.