Cheesy Bacon Pasta Al Forno

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat, then cook for 10-12 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving 150ml [250ml] of the starchy pasta water

Meanwhile, chop the smoked streaky bacon finely 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped bacon and cook for 5-6 min or until starting to crisp

Meanwhile, peel and finely dice the brown onion[s]

Once the bacon is crisp, reduce the heat to medium and add the diced onion and cook for 4-5 min further or until the onion has softened

Meanwhile, grate the cheddar

Peel and finely chop the garlic

Combine the panko breadcrumbs with the chopped garlic, dried oregano, half the grated cheese and a generous pinch of black pepper – this is your cheesy crumb

Once the onion has softened, stir through the cooked tortiglioni, crème fraîche, remaining grated cheese and reserved starchy pasta water

Season with a generous pinch of black pepper and cook for 1 min or until the cheese has melted

Transfer the bacon & cheese pasta to an oven-proof dish (or use 2 [4] individual dishes!) then top with the cheesy crumb and put the dish in the oven for 15 min or until it's golden

Meanwhile, chop the baby plum tomatoes in half

Combine the balsamic vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt in a large bowl

Add the lamb's lettuce and chopped baby plum tomatoes and give everything a good mix up

Tip: don't dress your salad until serving or it will go limp!