Recipe and photography by Ella Fanfarillo
Ingredients
250 g smoked lardons
Cassarecce
Olive oil
1 tbsp butter
2 tbsp plain flour
350 ml whole milk (at room temperature)
Salt
Black pepper
100 g finely grated Parmesan
Breadcrumbs
2 tbsp cranberry sauce
200 g Brie (sliced)
Method
Fry the lardons in a heavy-based pan until crispy, then add the butter followed by the flour and whisk to combine.
Allow the flour to cook off for a couple of minutes, then gradually add the milk, whisking continuously until smooth with no lumps.
Season with black pepper and a small pinch of salt, being careful not to over-season as the cheese will add saltiness.
Add the grated Parmesan and stir until melted.
In a pan of well-salted boiling water, cook the casarecce for approximately 8 minutes until al dente.
Drain the pasta and add it to the cheese sauce. Transfer to a baking dish and top with slices of Brie, cranberry sauce, and breadcrumbs.
Bake at 180°C for roughly 15 minutes, until the cheese has melted and is golden.
