Camembert-baked alfredo pasta

This decadent OTT dish will knock the socks off any cheese lover (and convert anyone who isn’t one yet).

Less than 1 hour

Serves 4-5


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  • 350g PnP tagliatelle nests
  • 2 Tbsp (30ml) olive oil + extra for drizzling 
  • 2 onions, chopped
  • 1 packet (200g) streaky bacon, diced 
  • 2 Tbsp (30ml) butter
  • 2-3 sprigs rosemary, thyme or origanum
  • 2 Tbsp (30ml) flour
  • 1 cup (250ml) milk
  • 1 cup (250ml) cream
  • Salt and milled pepper
  • 1 cup (250g) frozen peas (optional)
  • 2 wheels (125g each) camembert



  1. Preheat oven to 180°C.
  2. Cook pasta according to packet instructions.
  3. Drain and rinse under cold water to stop the cooking process and set aside.
  4. Heat oil in a pan and sauté onion for 8 minutes or until golden.
  5. Add bacon and fry until crispy.
  6. Add butter and herbs, then whisk in flour.
  7. Gradually add milk and cream in a thin stream, while whisking.
  8. Season and simmer for 3 minutes.
  9. Toss through pasta and peas, if using, and place in an ovenproof dish.
  10. Halve cheese horizontally to create four discs, and place cut-side down on pasta.
  11. Drizzle with olive oil and season.
  12. Bake for about 18-20 minutes or until cheese melts.
  13. Serve immediately while hot.


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