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Carbonara pasta bake recipe
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Our twist on a classic carbonara, this pasta bake recipe will be a new hit with added savoy cabbage heightening the flavour of the creamy carbonara sauce. See method
Ingredients
- 325g penne
- ½ Savoy cabbage, thick core discarded, the rest shredded into 1cm slices
- 1 tbsp olive oil
- 125g bacon, diced
- 4 large garlic cloves, crushed
- 225g crème fraîche
- 2 eggs
- 1 vegetable stock cube, made up to 350ml
- 85g grated mature Cheddar
If you haven't got penne, try using fusilli or another short pasta
Each serving contains
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Energy
2620kj
625kcal
31%
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Fat
29g
41%
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Saturates
14g
69%
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Sugars
6g
7%
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Salt
2.4g
40%
of the reference intake
Carbohydrate 62.2g
Protein 27.7g
Fibre 4.1g
Method
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Preheat the oven to gas 6, 200°C, fan 180°C. Boil the pasta for 9 mins, then add the cabbage to the pan and cook for 2 mins more until the pasta is tender but still with a bit of bite. Drain well.
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Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the bacon for 6-8 mins until lightly golden. Stir in the garlic, cook for 30 secs, then remove from the heat.
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Whisk together the crème fraîche and eggs until smooth, then slowly whisk in the stock. Tip the pasta, cabbage and garlicky bacon with any oil into a baking dish. Pour over the sauce and mix through. Season with plenty of black pepper.
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Scatter over the cheese and bake for 15-20 mins until crisp and bubbling.
Freezing and defrosting guidelines
This can be frozen for up to 2 months. Defrost in the fridge overnight, then bake for an extra 5 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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