Home Monthly Munch Crispy Bacon and Cheese Pasta
Crispy Bacon and Cheese Pasta PDF Print E-mail




2      Ounces of butter

1      Medium sized onion, chopped finely

2      Ounces of flour

2      Teaspoons of mustard powder

1¼   Pints of milk

4      Ounces of grated Cheddar cheese

2      Teaspoons of Balsamic vinegar

12    Ounces of pasta

1      Tablespoon of olive oil

1      Rasher of grilled streaky bacon

Grated nutmeg





(1)     Melt the butter and sauté the chopped onion in it until it is very soft and just beginning to turn golden

(2)     Stir in the flour and mustard and let this cook for a minute, then gradually add the milk, stirring all the time until the sauce boils

(3)     Take the pan off the heat and stir in the cheese, balsamic vinegar, salt, pepper and nutmeg to your taste and stir until the cheese melts

(4)     Cover tightly with a dampened piece of baking parchment to prevent a skin forming

(5)     Meanwhile, cook the pasta in plenty of boiling salted water, until,  when you stick your clean thumbnail into a piece of pasta, it feels tender. (This is the stage known as 'al dente' - Overcooked pasta is slimy.)

(6)     Drain the pasta, then toss it in a tablespoon of olive oil, which will help prevent it from sticking together

(7)     Serve as soon as possible, stirring the crispy bacon through the sauce just before spooning it over each helping of pasta


The crispy bacon crumbled into the sauce at the last minute makes a good contrast in the flavour and a crunchy texture


The cheese sauce is made very much more pronounced in its flavour by adding mustard to the roux, and balsamic vinegar to the sauce, neither of which will in any way be detected individually whilst adding to the flavour


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