(4 portions)
  • 250g Pasta (Penne)
  • 250g Brussels Sprouts (halved)
  • 250g Beaufort, grated
  • 125g Pancetta
  • 20g Buttter
  • 20g Flour 
  • 450ml Whole Milk
  • 50ml White Wine
  • Salt & pepper to taste 


  1. Preheat the oven to 190 degrees. 
  2. In a heavy bottom pan melt the butter on a medium-high heat, once melted add the flour and cook for 2-3 mins.
  3. Gradually add in the milk, whisking continuously, until smooth and thickened.
  4. Add about two thirds (170g) of the cheese to the bechamel, stirring until melted.
  5. Meanwhile bring a pot of salted water to the boil, and add the pasta. 
  6. 2 min before the pasta is finished add in the brussels sprouts, drain the pasta and greens and set aside.
  7. Saute the pancetta until crisp (around 6 mins) and deglaze the pan with white wine and reduce for a few minutes.
  8. Mix the pasta, greens and pancetta into the cheese sauce, season with sale and black pepper and place in an ovenproof dish.
  9. Top with the remaining cheese and bake for 20 mins until the cheese has melted and is golden brown.