Bucatini timbale

A recipe from The Silver Spoon

Preparation: 40 minutes

Cooking: 5 minutes

Serves: 4 people


350g (12oz) bucatini

50g (2oz) (4 tablespoons) butter, plus extra for greasing

1 onion, finely chopped

25g (1oz) (¼ cup) plain (all-purpose) flour

500ml (18fl oz) (2¼ cups) hot stock

pinch of cayenne pepper

dash of Worcestershire sauce

200g (7oz) (1 cup) ham, diced

150g (5oz) (1¼ cup) Gruyère cheese, grated

salt and pepper


Cook the bucatini in plenty of salted boiling water until al dente, then drain and tip into a bowl.

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.

Melt half the butter in a small saucepan. Add the onion and cook over a low heat, stirring occasionally, for 8–10 minutes until golden brown.

Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the hot stock, season with salt and pepper and add the cayenne pepper and Worcestershire sauce.

Pour the sauce over the pasta and add the ham and Gruyère. Mix well and transfer to the prepared dish.

Dot with the remaining butter and bake for 20 minutes.

Serve immediately.