Carbonara pasta bake recipe
Created by The Tesco Recipes team
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- Serves 4
- Takes 35 mins
- 625 calories / serving
- Freezable
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
Each serving contains
- Energy
- 2620kJ 625.0kcal
- Fat
- 29g
- Saturates
- 14g
- Salt
- 2.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 62.2gProtein 27.7gFibre 4.1g
Method
- 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.
- 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.
- 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.
- Scatter over the cheese and bake for 15-20 mins until crisp and bubbling.
- See more Pasta recipes
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.
