Fusilli Bacon Gratin

 

Ingredients

180g fusilli

5 pieces of smoked bacon

1-2 tablespoon panko (flaky bread crumbs used in Japanese cuisine)

White sauce, also called bechamel, based on ratio 1 (unsalted butter):1 (plain flour):10 (fresh milk). For 180g fusilli, we'll need:

50g unsalted butter

50g plain flour

500ml fresh milk

1 spoonful of love 

100ml heavy cooking/whipped cream - this is optional but will make the white sauce/bechamel creamier.

Method:

1. Cut each piece of bacon into 1 inch strip

2. Cook fusilli until al dente, drain and put the fusilli in a baking dish. Remember to add one teaspoon of salt when cooking the pasta to enhance its flavour. 

3. Prepare white sauce:

a. Melt butter in a small pot and stir in flour using a small whisk until mixture is thick and smooth.

b. Slowly stir in milk until fully incorporated.

c. Season with salt and white pepper to suit taste. I add about 1/2 teaspoon of salt and dashes of pepper.

d. Stir in heavy whipped/cooking cream.

4. Pour the white sauce to the fusilli and mix until the fusilli is evenly coated with the sauce.

5. Lay the bacon strips on the fusilli and sprinkle panko on the bacon

6. Bake in oven at 220 degree celcius for 15minutes or until panko is golden brown.

7. Stand for 5-10minutes before serving.

Serves 4 to 5 pax.