Bacon and Cheese Pasta

clock 15 minutes + 40 minutes bowl Serves 4


  • 1 onion
  • 3 cloves garlic
  • 1 tsp olive oil
  • 4 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
  • 2 Tbsp flour
  • 400ml cream
  • 550ml milk
  • 1 tsp thyme
  • 3 cups grated cheese
  • Salt and pepper to taste
  • 500g penne pasta, cooked as per packet instructions
  • 1/2 cup Panko breadcrumbs
  • 2 Tbsp butter, melted
  • 2 Tbsp parsley, chopped
  • Seasonal salad of 60g salad greens, 1 grated carrot and 1 sliced tomato
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  • 1. Preheat oven to 180°C.

  • 2. Place onion and garlic on to tinfoil and drizzle with olive oil. Wrap up to seal then roast 20 to 30 minutes or until tender. Remove from foil.

  • 3. Chop onion and garlic. Reheat reserved bacon fat over medium heat in a large pan. Add onion and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in cream, milk and thyme. Reduce by a third. Stir in cheese until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a large casserole dish.

  • 4. In a small bowl, mix together diced bacon, breadcrumbs, butter and parsley.

  • 5. Top pasta with breadcrumb mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes. Garnish with parsley. Serve with salad.

  • TIP: Short on time? Skip step 2 and go straight to step 3. Just cook onion and garlic a little longer until softened.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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