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.
Then finely chopping the green chilli and the garlic. [Don’t forget to peel off the ‘garlic paper’ Matthew…]
We fried this in a little olive oil till the onions softened.
We then diced up the bacon and added this to the frying pan, cooking until the bacon started to brown.
We then added the double cream and reduced to a low heat and stirred everything through.
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.
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