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–+ servings
penne pasta with creamy sauce in a white baking dish
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Carbonara Pasta Bake

Carbonara Pasta Bake - a luscious, creamy baked version of pasta carbonara loaded with parmesan cheese and traditional pancetta.
Course Main Course, Side Dish
Cuisine Modern Australian
Total Time 50 minutes
Servings 4
Calories 510kcal
Author Lee-Ann Grace

Ingredients

  • 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
Metric - US customary

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.
    300 ml pure cream, 2 egg yolks, 2 teaspoon fresh ground black pepper, fine salt to taste, 60 g finely grated fresh parmesan
  • Cook pasta according to package directions, less one minute.
    250 g penne pasta
  • 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.
    1-2 teaspoon olive oil, 150 g sliced pancetta, 3 garlic cloves
  • 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.
    40 g shredded mozzarella

Notes

  • "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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 510kcal