This mid-week snack packs a punch of flavour and the effort levels max out at slicing some courgettes, so by my count not a bad compromise.
You wont need to add any seasoning to the dish itself as there is already plenty of salt in the pancetta and some in the cheese sauce too, but you will still need to salt the pasta water.
Preparation time: 4 minutes
Cooking time: 30 minutes
- 150g macaroni pasta
- 206g (1 double pack of) pancetta cubes
- 3 small courgettes (or 2 large ones) finely sliced
- 350g cheese sauce
- 2 tsp mustard
- 25g grated cheddar
- Pre-heat your oven to 200°C and put the kettle on to boil (water for the pasta).
- Put the pancetta into a large frying pan over a medium-high heat until golden brown. You wont need any oil, as the fat in the pancetta is enough.
- Put the macaroni into a saucepan of salted boiling water.
- Once the pancetta is cooked, take out of the pan but preserve the leftover fat. Add a knob of butter and the finely sliced courgettes. If your pan isn’t big enough, you may need to fry the courgettes in 2 batches. Fry the courgettes until they start to get a bit of golden colour.
- Drain the macaroni then mix with the fried pancetta and 2/3 of the courgettes in the saucepan. Tip in cheese sauce and mustard and stir through gently until everything has a cheesy coating.
- Transfer to a baking dish. Scatter the remaining courgettes over the top and sprinkle over the grated cheddar. Put in the oven for 15 minutes until the cheese and courgettes on top are golden crispy.
- Leave to cool for a couple of minutes before serving with a salad.