Prep. Time 10′      Baking Time 30′     Serves 12


  • 500g penne rigate
  • 50g grated kefalotyri cheese
  • 150g grated graviera cheese
  • 200g finely chopped bacon
  • 150g butter
  • 120g flour
  • 1 ½ l warm milk
  • 150g cream
  • 2 egg yolks
  • 1/4 tsp nutmeg
  • Salt


  1. Boil the pasta in salted water for 7 minutes and drain once cooked.
  2. Heat the butter over medium heat.
  3. Once the butter is melted, add the flour.
  4. Cook over medium heat, stirring with a whisk, for 1 to 2 minutes.
  5. Remove from heat and add the warm milk and cream, stirring with the whisk to dissolve any lumps.
  6. Place the saucepan with the cream back on the heat and simmer over medium heat for a few minutes until the cream thickens slightly.
  7. Add salt and nutmeg.
  8. Once the cream thickens and large bubbles appear on the surface, remove from the heat.
  9. Add the egg yolks one by one and stir quickly to incorporate them into the cream.
  10. Add the kefalotyri cheese and stir until it melts into the cream.
  11. Grease deep baking dish (26×34 cm) with a brush, making sure to grease the sides as well.
  12. Pour 2 generous spoonfuls of cream into the baking dish.
  13. Add the pasta, the bacon and the cheeses.
  14. Mix well.
  15. Pour the remaining cream over the surface.
  16. Sprinkle the remaining cheese.
  17. Bake in a preheated oven at 200°C on the middle rack for 30 minutes until golden brown.


Source: Argiro Barbarigou