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Baked conchiglie carbonara
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Baked conchiglie carbonara
6
Easy
5 minutes
30 minutesIngredients
- 2 x 100 g packets Woolworths sliced smoked Italian pancetta, roughly chopped
- 2 cups cream
- Sea salt and white pepper, to taste
- 1 free-range egg
- 500 g, conchiglie pasta, cooked al dente
- 1 head chicory, quartered
- 6 leaves kale
- 150 g Gorgonzola
- 2 T Parmesan, grated
Method
- Preheat the oven to 180°C. Fry the pancetta over a medium to high heat, or until golden and crisp. Add the cream and bring to a boil. Reduce the heat and simmer until reduced by half. Season to taste.
- Remove from the heat and whisk in the egg.
- Place the cooked pasta into a baking dish with the chicory, kale and Gorgonzola. Pour over the sauce and bake for 10–15 minutes, or until golden and bubbling.
- Sprinkle over the Parmesan before serving.
Cook's note: Carbonara was originally made in the Lazio region and is typically a simple sauce of pancetta, egg and pecorino served with long pasta such as linguine. This is a baked version using pasta shells to hold more sauce.