top of page

Bacon Pasta Gratin

Updated: Jul 20, 2018


225g (8oz) dried pasta shells or penne

Salt and pepper

6 slices of bacon - ideally smoked, with the fat mainly cut off

90ml (3 fl oz brandy

15ml (1 tablespoon) chopped fresh tarragon

15ml (1 tablespoon) chopped fresh chives

300 ml (1/2 pint) double cream

100g (4oz) grated Parmesan cheese (you can grate it freshly but I usually use one packet of grated parmesan cheese from the supermarket)

Serves 4


Cook the pasta in a large pan of boiling salted water until al dente.

Drain and immediately refresh under cold water, then drain well and toss with a little oil to prevent from sticking.

Cut the bacon into small pieces (using a kitchen scissors is easiest). Heat a frying pan on a low heat, and add the bacon pieces. Fry gently, so that the fat remaining oozes out. As soon as it is starting to look cooked, take the pan off the heat, and add the brandy. Put back onto the heat, and boil rapidly until only 30ml (2 tablespoons) of the liquid remains. Stir in the chopped herbs and remove from the heat.

Toss the bacon with the pasta and transfer to a lightly oiled gratin dish. Mix the cream with half the parmesan and pour over the pasta. Sprinkle the remaining cheese over the top.

Bake in the oven at 190C (170C Fan) or Gas Mark 5 for 20-25 minutes until bubbling and golden. Serve hot.

8 views0 comments

Recent Posts

See All


bottom of page