Friday, 28 April 2006

Bacon and Courgette Carbonara Bake

Bacon and Courgette Carbonara Bake
Serves 4

8 oz / 250 g pasta bows (or twists)
15 ml olive oil or sunflower oil
1 or 2 cloves garlic, peeled and crushed
7 oz / 200 g lean bacon, cut into strips
3 or 4 medium courgettes, thinly sliced
300 ml tub crème fraiche
2 eggs beaten
4 oz / 110 g mature cheddar cheese, grated
1 tsp dried oregano or fresh herbs

Cook pasta. Drain and reserve.

Heat the oil and garlic together in a large pan over a moderate heat. Add the bacon strips and fry gently for 5-6 minutes, stirring continuously. 

In another large frying pan, heat some oil and fry the courgettes gently, turning until slightly browned on each side. 

In a jug, beat the eggs, add the crème fraiche, half the cheese and the oregano. Season to taste.
Layer the ovenproof dish with pasta, then the bacon, then the courgettes - and repeat.
Pour over the sauce, then finish with the remainder of the cheese.

Bake in a preheated oven at 180°C/350°F, gasmark 4, for 20 to 30 minutes.

Recipe amended 28 July 2015


pharmolo said...

You take such lovely photos, why not some of your dinners.  I would love to see what the finished products looks like.  And what does haggis baggas look like?

I have to get the ingredents for this on my next trip to the store.  Tomorrow I have short ribs and corned beef next.  Then.....PASTA BAKE!!!!!
Comment from m0839 - 20/04/06 23:33

pharmolo said...

Thanks to Mrs B..will try that tonight.  Eve
Comment from mllevl - 20/04/06 13:03