Baked Pasta alla carbonara

Thinly slice Guanicale on meat slicer and dry in oven until crisp, place one crisp slice on top of pasta.

Preparation Time
Cooking Time
Main Ingredients
  • 125g/4oz Hannons Guanicale, diced, pan juices reserved
  • 1 garlic clove, finely chopped
  • 4 tablespoons olive oil
  • 300-350g/11-12oz dried macaroni
  • 2 very large eggs (or 3 small)
  • 140ml/5fl oz single cream
  • 5 tbsp koolkeernan cheese with dulce, freshly grated
  • 100g Irwins Soda Breadcrumbs
  • Finely Chopped Basil

Main Instructions
  1. Fry the Guanicale and garlic in 1 tablespoon olive oil until crisp.
  2. Set to one side and leave to cool.
  3. Cook the macaroni according to the packet instructions.
  4. In a bowl, mix the eggs, single cream and two tablespoons of grated Koolkeernan cheese.
  5. Once combined, add the cooked Guanicale pan juices.
  6. Drain the cooked spaghetti, return to the pan and immediately pour in the carbonara sauce.
  7. Toss to coat and allow the egg to 'set' slightly.
  8. Fill casserole dish with pasta and sauce
  9. Mix breadcrumbs,basil and remaining olive oil together and sprinkle over the top of the pasta.
  10. Bake in preheated 170 degree oven 5-10 minutes or until crust is golden brown.
  11. Serve with side of Rocket Salad and Basket of Homemade Chips.
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