Carbonara casserole
This juicy carbonara casserole with pasta, bacon and cheese can be prepared in less than half an hour and then just needs to be baked. Delicious!
INGREDIENTS
400 g penne (or other short pasta)
Salt
1 onion
1 clove of garlic
200 g air-dried bacon
A little butter for the dish
1 tbsp sunflower oil
200 ml milk (3.5% fat)
3 eggs (size M)
200 ml cream (30% fat)
100 g grated Parmesan
Freshly ground pepper
½ bunch of chives to sprinkle on top (as desired)
PREPARATION
1. For the carbonara casserole, cook the pasta in salted water according to the instructions on the packet until al dente and drain. Peel the onion and garlic and dice finely. Cut the bacon into cubes.
2. Preheat the oven to 170 degrees circulating air (top/bottom heat: 190 degrees) and butter a casserole dish (20×30 cm). Heat the oil in a pan, add the bacon to the pan and fry for 2-3 minutes. Add the onion and garlic cubes, sauté for 1 minute until colorless, deglaze with the specified amount of milk and transfer to a bowl.
3. Beat the eggs and mix with the cream and remaining milk in the bowl. Mix with the pasta, fold in half of the Parmesan and season with salt and pepper. Spread evenly in the casserole dish, sprinkle with the remaining Parmesan and bake in the preheated oven for approx. 25 minutes until golden brown.
In the meantime, wash the chives, if using, and cut into rolls. Remove the casserole from the oven, divide into 4 pieces and serve sprinkled with chives if desired. Enjoy your meal!
