A delicious rich, warming and autumnal pasta dish with a super easy cheese sauce.
250g Pasta (Penne, Conchiglie or Macaroni works well)
2 Rashers of Bacon, diced (leave out if vegetarian)
1 Leek, washed and finely sliced
A little Butter and olive oil
200g Mushrooms, sliced
1 Clove of Garlic, crushed and chopped
2 Sprigs of Thyme, leaves stripped off
300ml Crème Fraiche
150g Mature Cheddar, grated ( Or other cheese of your choice)
75g Parmesan, grated plus extra for on top
Salt, White pepper and Nutmeg
Set the oven to 200C. Get a pan of salted water on the boil and cook your pasta until it still has a bit of a bite to it. Once cooked, drain and reserve a few table spoons of the pasta water for later. Whilst the pasta is cooking, if using bacon add to a frying pan with a little oil and fry until crispy (if not start with the mushrooms with a glug of oil and brown). Add the mushrooms to the pan leaving them to brown, stirring every so often. Once browned add the leek, garlic, thyme and a knob of butter and season with salt and pepper. Cook over a gentle heat until everything has softened and then take off the heat. In a bowl mix together the crème fraiche, egg yolks, cheese and season with salt, pepper and a grating of nutmeg. In an oven proof dish mix together the cooked pasta, the leek mixture and sauce with a little of the pasta water. Grate some parmesan over the top and drizzle with a little olive oil. Bake in the oven for around 30 mins till the top is golden.