Date: 07 Jan 2015 Author: Jacqui Categories: Food, Main Dishes, Pastas 0


This evening I felt like some comfort food that had to include pasta!  I felt like Carbonara or Mac & Cheese …. finally decided on the Carbonara.  However, instead of serving it the traditional way, I put it in an oven proof dish, sprinkled the top with grated Parmesan and placed it in the oven for about 10 to 15 minutes until the top became slightly crunchy! It certainly hit the spot!


(Serves 2-3)

  • 350g gluten free spaghetti
  • Olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 6 slices bacon, chopped
  • 4 eggs, lightly beaten
  • 125ml panna
  • 1/2 cup finely grated parmesan cheese
  • 1/4 cup grated cheddar cheese
  • 1/2 cup frozen peas, defrosted
  • Salt & Pepper
  • Freshly chopped Parsley


Preheat oven to 200C. Lightly grease a ovenproof dish and set aside.

Heat oil in a pan over medium-high heat. Add onion and sautee till translucent, add garlic and bacon and  cook stirring, for another 3 to 4 minutes or until bacon is crisp.

In a bowl, combine eggs, cream, 1/4 cup of the Parmesan, the Cheddar cheese and some chopped parsley. Season with salt and pepper.

Boil the spaghetti in salted water but leave slightly al dente. Retain 1/4 cup of the water and drain the pasta. Put back in pan and add the egg mixture, combining well, adding some of the pasta water.  Add also the bacon and onion mix and the peas and toss gently to combine.

Transfer the pasta to prepared dish. Sprinkle with the remaining Parmesan cheese. Bake or place under the grill for 10 minutes or until golden.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »