Penne for your thoughts?

This week, the Cookery School is taking on another pasta dish! Universally loved and versatile, this pasta dish combines leek and bacon for an unforgettable flavour. Bonus - it's super easy to do at home as well!

Students gathered again at Boldrewood Innovation Campus to learn these new techniques, develop their cooking skills, and enjoy a hands-on experience in the kitchen.

Watch the highlights of this week's Cookery School episode:

Cheesy Leek and Bacon Pasta

Cook time: 10 mins prep | 20 mins cooking

Serves: 2 people

Ingredients

• 1 tbsp olive oil
• 150g leek, halved and finely sliced
• 4 rashers smoked streaky bacon, sliced
• 200g pasta shapes (we used penne)
• 50g herb & garlic soft cheese

Method

1. Heat the oil in a large non-stick frying pan. Add the bacon, fry until cooked and crispy, remove with a slotted spoon. Add the leeks to the pan and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon back to the pan once cooked.
2. Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
3. Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Keep an eye out for more episodes in the future!