Carbonara Pasta Bake

Name: Carbonara Pasta Bake
Total time: 50 min
Yield: 4 serving
Ingredients: 250 g penne pasta; 1-2 teaspoon olive oil; 150 g sliced pancetta; 3 garlic cloves; 300 ml Pure cream; 60 g finely grated fresh Parmesan; 2 egg yolks; 2 teaspoon fresh ground black pepper; 40 g shredded mozzarella; fine salt to taste

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Total Time
50 mins
Servings
4
Calories
510 kcal
Course
Side Dish, Main Course
Cuisine
Australian

Carbonara Pasta Bake

Zara Shaw

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Carbonara Pasta Bake - a luscious, creamy baked version of pasta carbonara loaded with parmesan cheese and traditional pancetta.

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Ingredients

Servings

250 g penne pasta
1-2 teaspoon olive oil (if needed - see notes)
150 g sliced pancetta roughly chopped
3 garlic cloves crushed
300 ml Pure cream (see notes)
60 g finely grated fresh Parmesan
2 egg yolks
2 teaspoon fresh ground black pepper
40 g shredded mozzarella
fine salt to taste

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Instructions

Preheat oven to 180c/350f.
Combine cream, egg yolks, finely grated parmesan cheese, ground pepper and salt to taste in a jug and mix well, then set aside.
Cook pasta according to package directions, less one minute.
Meanwhile, in a medium frypan, fry the pancetta over medium-high heat until starting to crisp, adding 1-2 teaspoon of olive oil if needed. Then add crushed garlic and fry for another minute, then switch off the heat.
When pasta is finished cooking, drain and return it to the same pot then mix through the pancetta and garlic mixture to coat the pasta.
Add cream mixture to warm pasta while still in the pot, and mix well to coat completely, continuing to mix for about a minute.
Pour pasta into baking dish, then top with shredded mozzarella cheese and bake for 18-20 minutes, or until mozzarella is lightly browned then serve.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
"Pure cream" in Australia is cream with 35% milk fat and with no added thickeners.
Can't find pancetta? You could substitute smoked bacon.
You may not need any oil when you are frying off the pancetta, as the fat renders out as it cooks. If it seems a little dry, add a teaspoon or two of olive oil as it cooks.
I don't add too much extra salt during the cooking process, as the saltiness of pancetta can vary. You can always add more salt at the end.
The reason we continue to mix the pasta for a minute after the cream mixture is added is that the warm pasta is starting to cook the egg yolks and we want to it to stay smooth.