Baked conchiglie carbonara

Baked conchiglie carbonara

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 5 minutes
  • 30 minutes
  • Woolworths Italian Red 1 litre Non-Vintage


  • 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

Cooking Instructions

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Cook's note: Carbonara was originally made in the Lazio region and is typically a simple sauce of pancetta, egg and pecorino served with long pasta such as linguine.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.

Browse more pasta recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes