8 -10 Portions
• 250 g lean bacon, diced
• 500 g durum-wheat macaroni
• 60 ml canola oil
• 60 ml cake flour
• 500 ml low-fat milk
• 200 g parmesan cheese
• 1 egg yolk
• salt and freshly ground black pepper to taste
• 4 fresh tomatoes, sliced
Preheat the oven to 180ºC. Heat a nonstick pan and dry fry the bacon until golden brown and crispy – about 5 – 8 minutes. Cook the pasta according to the packet instructions. Prepare the sauce while the pasta is cooking: heat the oil in a medium-sized saucepan until hot. Add the flour and whisk until all the oil has been absorbed. Add all the milk and whisk until the flour has dissolved. Stir over a low heat until thick and cooked – about 5 –10 minutes. Remove from the heat, add half the parmesan and the egg yolk. Stir until melted. Add the fried bacon. Drain the pasta and mix with the sauce. Season with salt and pepper. Pour into an oven-proof dish. Place the fresh tomato slices on top and scatter over the rest of the parmesan. Bake for 20 minutes or until golden brown. Serve hot.