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Carbonara pasta bake recipe

Carbonara pasta bake recipe

148 ratings

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


  • 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
If you haven't got penne, try using fusilli or another short pasta

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    14g 69%
  • Sugars

    6g 7%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 62.2g Protein 27.7g Fibre 4.1g


  1. 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.

  2. 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.

  3. 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.

  4. Scatter over the cheese and bake for 15-20 mins until crisp and bubbling.

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.

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