Baked conchiglie carbonara

• 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

1. 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.
2. Remove from the heat and whisk in the egg.
3. 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.
4. 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Cook's note: Carbonara was originally made in the Lazio region and is typically a simple sauce of pancetta, egg and pecorino served with long pasta such as linguine.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.

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