Right, so at Uni I pretty much lived off pasta. #studentlife It’s safe to say that I was the Queen of Pasta Bakes, but this dish was probably my ultimate Uni go-to dinner.
A simple creamy pasta sauce enriched with bacon. Of course there was going to be bacon.
Anyways, since graduating I still find myself making this
on the rare occasion A LOT!
I make it so much I could do it in my sleep. I won’t. But I probably could.
I make it so much that I’ve now got my brother craving it at every chance, so the last time I made it I got him to help me… so hopefully he’ll be able to make it whilst he’s at University too! 🙂
First we started by chopping up the spring onions, cutting off the ‘cheese string ends’ as Matthew so ingeniously put it.
Once it started to bubble we added a handful of the grated cheese and let it melt into the sauce. Finally we seasoned with salt [not too much, the bacon will be quite salty] and pepper [LOTS!]. We stirred this through the cooked pasta and topped with fresh basil.
- 3 spring onions, roughly chopped
- 2 cloves of garlic, finely chopped
- 1 green chilli, finely chopped
- 6 rashers of bacon
- 284ml double cream
- handful of grated mature cheddar cheese
- salt and pepper to taste
- handful of fresh basil
- 400g pasta
- In a large saucepan of salted boiling water, cook the pasta for 8-10 minutes (or as required) till al dente.
- In a large frying pan, fry the onions, garlic and green chilli on a medium heat in a little bit of olive oil and allow the onions to soften.
- Roughly chop the bacon into pieces and add to the pan. Fry till cooked.
- Pour in the cream and reduce to a low heat. Stir throughly and leave to bubble for a few minutes.
- Add the grated cheese and season with the salt and pepper.
- Drain the pasta, but place it back into the large saucepan. Add the sauce and stir through.
- Serve topped with the basil.