Ingredients
1 pkt Macaroni
250g Bacon chopped (optional)
1 Can Whole Peeled Tomatoes
50g Tomato Puree
1 Large Onion - peeled & chopped
1 Clove Garlic - peeled & grated
Big pinch of dried Thyme and Italian Herbs (or fresh if you have them)
2 tsp Sugar
Salt & Cracked Black Pepper
2 Tbs Pesto (optional) any flavour is good
Shake of Cinnamon
250g Mature Cheddar Cheese - grated (I use half & half with gruyere)
1/2 tub Mascarpone Cheese
700ml Milk
2 Whole Eggs
2 Egg Yolks
Salt & Pepper to taste
Good grating of whole nutmeg
Preparation
Preheat oven to 190 C & grease a large ovenproof dish
Boil the pasta till just al dente then drain and pour it into the prepared dish
Saute the onion and garlic gently till translucent.
Add the tomatoes with the juice, herbs, puree, sugar, cinnamon, salt & pepper and cook until juice reduced and thickened.
Saute the bacon until cooked, but not too crisp, in a heavy bottomed pan, drain and set aside
Beat the mascarpone & eggs, add the milk (replace 150ml with cream if you want to), salt & pepper & the nutmeg
Mix half of the cheese and all of the bacon into the pasta until well distributed
Pour over the custard
Spread the tomato sauce over the whole dish then sprinkle with the rest of the cheese
Bake for about an hour until the custard has just set
Allow to cool slightly before serving with a fresh garden salad
