A quick fire store cupboard dinner, or lunch and is even good cold the next day in the lunch box!

Serves 4


  • 300g penne pasta
  • 25g butter
  • 2 medium-sized leeks, halved lengthways and thinly sliced
  • 250g pack smoked streaky bacon rashers
  • 6 tbsp crème fraîche
  • 100g Thelma’s caerphilly cheese


  1. Cook the pasta in a large pan of boiling water for about 11 minutes or until tender.
  2. Meanwhile, melt the butter in another pan, add the sliced leeks and stir to coat. Cover and cook over a medium heat until tender.
  3. Grill the streaky bacon rashers until well cooked and crisp. Drain on kitchen paper and then break into small pieces.
  4. Drain the pasta and return to the pan. Stir through the leeks, bacon and the crème fraîche. Heat gently for a few minutes.
  5. Mix in the crumbled Caerphilly, season with lots of black pepper and serve with a dish of extra crumbled cheese for sprinkling.

Veggie option? Swap out the bacon with some char-fried mushrooms for that smoky savoury hit.