One-pot carbonara pasta bake

One-pot carbonara pasta bake
  • Serves icon Serves 3-4
  • Time icon Hands-on time 10 min, oven time 15-20 min

This creamy carbonara pasta bake recipe is a no-fuss, one-pot dish that’s perfect for a weeknight meal and ready in less than 30 minutes.

Or, for another quick and easy twist on the classic carbonara, try this carbonara frittata hybrid recipe.

 

Nutrition: Per Serving (for 4)

Calories
672kcals
Fat
42.8g (20.4g saturated)
Protein
20g
Carbohydrates
49.8g (3.3g sugars)
Fibre
4g
Salt
1.3g
Calories
672kcals
Fat
42.8g (20.4g saturated)
Protein
20g
Carbohydrates
49.8g (3.3g sugars)
Fibre
4g
Salt
1.3g

Ingredients

  • 150ml double cream
  • 50g parmesan, grated
  • 3 medium free-range egg yolks
  • Splash olive oil
  • 150g smoked bacon lardons
  • 150g frozen peas
  • 250g fresh lasagne sheets, torn into 3-4cm wide shreds
  • 45g fresh breadcrumbs
  • Small handful fresh basil or parsley leaves to serve

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Whisk the cream, cheese and egg yolks with plenty of freshly ground black pepper until smooth.
  2. Heat a splash of olive oil in a shallow casserole and fry the lardons for 5 minutes. Add the frozen peas, lasagne shreds and 400ml freshly boiled water, stirring well to make sure the pasta isn’t sticking together, then boil for 2 minutes.
  3. Remove from the heat and stir in the creamy cheese mixture to fully coat and incorporate everything. Sprinkle over the breadcrumbs and cook in the oven for 15-20 minutes until golden and crisp. Serve scattered with fresh herbs.

delicious. tips

  1. If you can’t find fresh lasagne sheets use an equal quantity of fresh pappardelle or tagliatelle.

Recipe By

Sophie Austen-Smith

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