Camembert-baked alfredo pasta

Ingredients:

• 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

Method:

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.