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Carbonara pasta bake recipe

Carbonara pasta bake recipe

173 ratings

Created by The Tesco Real Food 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

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Amarone Valpolicella Docg 75Cl
  • Tesco Finest Ribera Del Duero 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Amarone Valpolicella Docg 75Cl
  • Tesco Finest Ribera Del Duero 75Cl

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

    Each serving contains

    • Energy

      2620kj
      625kcal
      31%
    • 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

    Method

    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.

    See more Pasta recipes

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