- Serves 6
- Preparation Time 14MINS
- Cook Time 35MINS
200 gm dry Penne pasta
1 tbs olive oil
250 gm speck or streaky bacon, thinly sliced
1 medium onion, finely chopped
200 gm button mushrooms, sliced
2 garlic cloves, crushed
40 gm butter
40 gm plain flour
500 ml (2 cups) Campbells Real Stock, Chicken
150 gm gruyere cheese, grated
100 ml thickened cream
STEP 1 Pre-heat oven to 180 c.
STEP 2 Cook the pasta in salted boiling water following packet instructions, drain and set aside.
STEP 3 Meanwhile, heat oil in a medium frying pan, cook the bacon for 5 mins or until crispy. Add the onion, mushrooms and garlic, cook for 3-4 minutes.
STEP 4 To make the sauce, heat a medium sized saucepan. Add butter and melt, then stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add the Campbells Real Stock gradually, stirring continuously until slightly thickened, about 5 minutes. Stir in 50 gm of cheese and the cream, season with salt and pepper.
STEP 5 Combine pasta, bacon and mushroom mixture with sauce. Pour mixture into a 2.5 litre heatproof dish. Sprinkle with the remaining cheese and bake for 15-20 minutes or until golden on top.