VERY EASY RECIPE
Oven-baked carbonara
A smart variation on the beloved cream carbonara that you can cut in pieces and eat warm or cold!
by chef George Mavros
Executive Chef - Member of the Chefs Club of Greece, Owner of the Restaurant ''Street Pasta''
HELPINGS: 8-10
COOKING TIME: 15-20'
PREPARATION: 15'
INGREDIENTS
- 2 packages of ILIS penne rigate
- 350 g bacon
- 200 g ham
- 400 ml heavy cream
- 80 ml cognac
- Salt and pepper
- Yellow cheese mix
- 2 cloves of garlic
Penne Rigate
12'
INSTRUCTIONS
- Cut the ham and bacon into small cubes.
- Boil the pasta according to the instructions on the package. Strain them and put them in a baking pan.
- In a frying pan, sauté the bacon in a spoonful of oil and then add the garlic. Once it's cooked, stir in the cognac.
- Wait until it evaporates and add the heavy cream. As soon as it comes to a boil, remove from the heat and pour it into the baking pan along with the pasta.
- Add the ham, salt and pepper and mix very well. Make the surface even with a spatula and cover with the cheese mix.
- Bake in a preheated oven at 180 °C until the surface is golden (about 15-20 min).
