This week I made a penne with leeks, bacon and smoked gouda, inspired by a recipe in the March issue of Bon Appetit.

I really liked the smokey flavor of the cheese combined with the bacon and leeks.  I used a whole wheat penne which seemed to me to handle the depth of the flavors better than normal pasta would have.  The sauce was smooth and rich and I really liked the way this pulled together.

Penne with Smoked Gouda, Leeks, and Bacon

• 4 leeks, bulbs and lighter green parts sliced and chopped
• 1/2 lb applewood smoked bacon, cut into small pieces
• 1 lb smoked gouda, grated
• 1/4 c flour
• 2 c milk
• 1 1/2 c half and half
• 1 tbs dijon
• 1/2 tsp hot sauce
• 2 eggs
• 1 lb whole wheat penne

1. Cook bacon until crisp.  Remove from pan with slotted spoon and set aside on paper towel
2. Pour off all but 2 tablespoons of the baking grease
3. Add leeks to pan, cover and cook until soft, about 10 minutes.  Stir a few times and don’t let them brown
4. Remove leeks with slotted spoon and set aside
5. Add flour, stirring constantly for 2 minutes
6. Add the milk, stirring until smooth.
7. Add the cheese, mustard, and hot sauce
8. Stir until the cheese melts
9. Add a little of the cheese sauce to the beaten eggs to temper; whisk into the sauce
10. Set aside
11. Cook pasta until tender; drain and add to large casserole
12. Stir in the leeks and bacon
13. Add the cheese sauce and stir well
14. Bake for 30 minutes ate 400F

Serves 6-8

images:Marye Audet

Post from: Baking Delights