Both Caroline & I love pasta cheesy dishes when the winter is in full swing as it is now in the UK. Being from  St Lucia we would be eating Mac & Cheese instead even though its hot! I love how versatile pasta is and we tend to use different types, gluten free too sometimes as there are some very good choices to be had. Anyway try this one out I think you might like it as much as we do.

Serves 2 preparation time 5 minutes cooking time dependent on pasta approximately 20 minutes

Ingredients

• 110g Shallots
• 70g  Bacon lardons
• 80g  Mature grated cheddar
• 200g  Pasta
• 10g  Coriander
• 15g Sun-dried tomatoes
• A glug of olive oil
• 125g Chef Bernie’s Sweet Pepper & Mustard Sauce

Method

1. Finely chop sun-dried tomatoes and coriander and set to one side for garnish
2. Put a pan of lightly salted water on the stove to boil for the pasta
3. Depending if you are using dried or fresh pasta cook to the instructions on pack. (Dried pasta will take longer so get this on before you start cooking the shallots and bacon, if fresh pasta wait until the Shallots  and bacon are cooked)
4. Put a heavy bottomed pan on a medium heat with a good slug of olive oil
5. Chop shallots & bacon
6. Add to the pan and stir well cook until just beginning to brown 5-6 mins
7. When the shallots and bacon have cooked through and are starting to brown add in the cheese & sweet pepper and mustard sauce, keep stirring until the cheese melts
8. Drain the pasta
9. Turn off the heat and add pasta to the pan mix and stir well
10. Garnish with chopped sun-dried tomatoes and coriander
11. Serve immediately