Baked conchiglie carbonara

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

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Cook's note: Carbonara was originally made in the Lazio region and is typically a simple sauce of pancetta, egg and pecorino served with long pasta such as linguine.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

Browse more pasta recipes here.

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Baked conchiglie carbonara

Baked conchiglie carbonara

Ingredients

Method