5-Ingredient Pasta Bake

A quick and freezer friendly recipe using pasta and bacon. Be generous with the black pepper!

Servings 3 people

280-300g pasta Bring some salted water to boil and cook pasta according to packet instruction. Save 1/4 cup paste water then Drain.
1 small onion sliced
250g bacon diced
200ml whipping/cooking cream These are some brands I remember: Arla, Emborg, Pauls
150g grated cheddar cheese
1/2 tsp salt
2 tsp coarse black pepper

Preheat oven to 200C.
Cook pasta (save 1/4 cup pasta water) and drain. Keep an oven proof dish ready.
In a pot, add 2 tbsp olive oil and add in sliced onion. Cook until soft about 2 mins. Add in bacon and fry for about 5 mins.
Add in whipping/cooking cream and bring to a simmer for 5 mins. The simmering part is when the cream will absorb flavours from the bacon and onion. Add in black pepper and salt.
Put in cooked pasta + pasta water and give it a good mix. Add in 1/2 of cheese and mix. Switch off.
Transfer to oven proof dish and sprinkle remaining cheese on top. Bake for 15-20 mins till cheese is nice and brown. Remove from oven.

Top tips:

I usually put a measuring cup or regular cup next to the pot where the pasta is boiling to remind myself to save some pasta water!
The black pepper is truly the hero here. Be generous!
The pasta bake is meant to be dry. It does not have a 'saucy' filling inside.
Pasta type suggested: macaroni, spiral, small penne, small shells.
The flavours are incredible. Try it!