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.