Carbonara pasta bake

                                   Carbonara pasta bake

Ingredients

• 300g dried farfalle (bow-tie) pasta
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 6 slices prosciutto, chopped
• 4 eggs, lightly beaten
• 300ml reduced-fat thickened cooking cream
• 3 green onions, thinly sliced
• 3/4 cup finely grated parmesan cheese
• Mixed salad leaves, to serve

Method

Step 1

• Preheat oven to 200°C/180°C fan-forced. 
• Lightly grease a 5cm-deep, 33cm x 19cm (base) ovenproof dish. 
• Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. 
• Drain. 
• Return to pan.

Step 2

• Heat oil in a frying pan over medium-high heat. 
• Add garlic and prosciutto. 
• Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp. 
• Add prosciutto mixture to pasta. 
• Add eggs, cream, onion and 1/2 cup cheese. 
• Season with salt and pepper. 
• Toss to combine. 
• Transfer to prepared dish. Sprinkle with remaining cheese. 
• Cover with foil. 
• Bake for 10 minutes. 
• Remove foil. 
• Bake for 10 minutes or until golden. 
• Serve with salad.

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