Penne with Leeks and Bacon
I think this is nicest made with the larger type of pasta called penne, but macaroni is almost as good. You can vary this by using all kinds of different ingredients, such as onions or sliced sautéed courgettes in place of leeks. Or by adding 4 oz (110 g) of sautéed sliced mushrooms and using less bacon.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 3 pint (1.7 litre) pie dish, well buttered.|
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
Light christmas cake
28 Nov 2014 23:11
27 Nov 2014 08:58
|Food and travel||
11 Nov 2014 09:07
Suet for mincemeat
27 Nov 2014 12:34
|Can Anyone Help?||
saffron yay or nay...
28 Nov 2014 17:01
21 Oct 2014 19:59
Shopping for Food Processor
27 Nov 2014 13:48
28 Nov 2014 14:30