Ingredients:

• 500g short shape pasta
• 60ml olive oil
• 1 garlic clove, finely chopped
• 200g smoked bacon roll stuffed with cream cheese and mushrooms, cut into pieces
• 6-7 sun-dried tomatoes, finely chopped
• 100ml dry white wine
• 100g butter
• 300ml heavy cream
• 100g all-purpose flour
• 300g Parmesan cheese, grated
• Salt, to taste
• Pepper, to taste
• 3-4 sprigs of fennel

Method:

Preheat the oven to 170°C.

In a pot of boiling salted water, cook the pasta until al dente, about 2 minutes less than the package instructions.

Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the garlic until softened.

Add the pieces of smoked bacon roll with cream cheese and mushrooms, along with the sun-dried tomatoes. Stir and continue to sauté for another minute.

Deglaze with the white wine and cook for 2-3 minutes until the alcohol evaporates. Remove from heat and set aside.

Drain the pasta and place it in an ovenproof dish. Drizzle with the remaining olive oil and mix well.

In a saucepan, melt the butter over medium heat.

Add the heavy cream and flour, stirring continuously until the flour dissolves and the mixture is smooth.

Incorporate the grated Parmesan cheese into the sauce.

Combine the pasta with the bacon mixture and the cream sauce in the ovenproof dish. Season with salt and pepper, and mix thoroughly to combine all ingredients.

Bake in the preheated oven at 170°C for 25-30 minutes, until the top is golden brown.

Garnish with fennel sprigs and serve.