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One-pot carbonara pasta bake

Name: One-pot carbonara pasta bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3-4
Cuisine: Italian recipes
Ingredients: 150ml double cream; 50g parmesan, grated; 3 medium free-range egg yolks; Splash olive oil; 150g smoked bacon lardons; 150g frozen peas; 250g fresh lasagne sheets, torn into 3-4cm wide shreds; 45g fresh breadcrumbs; Small handful fresh basil or parsley leaves to serve

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 28 Jan 21
Updated: 18 Mar 24

This creamy carbonara pasta bake recipe is a no-fuss, one-pot dish that’s perfect for a weeknight meal and ready in less than 30 minutes.

Or, for another quick and easy twist on the classic carbonara, try this carbonara frittata hybrid recipe.

Easy
January 2021

Test kitchen approved

Serves 3-4
Hands-on time 10 min, oven time 15-20 min

This creamy carbonara pasta bake recipe is a no-fuss, one-pot dish that’s perfect for a weeknight meal and ready in less than 30 minutes.

Or, for another quick and easy twist on the classic carbonara, try this carbonara frittata hybrid recipe.

Nutrition: Per Serving (for 4)

Calories: 672kcals
Fat: 42.8g (20.4g saturated)
Protein: 20g
Carbohydrates: 49.8g (3.3g sugars)
Fibre: 4g
Salt: 1.3g

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Ingredients

150ml double cream
50g parmesan, grated
3 medium free-range egg yolks
Splash olive oil
150g smoked bacon lardons
150g frozen peas
250g fresh lasagne sheets, torn into 3-4cm wide shreds
45g fresh breadcrumbs
Small handful fresh basil or parsley leaves to serve

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Method

Heat the oven to 180°C/160°C fan/gas 4. Whisk the cream, cheese and egg yolks with plenty of freshly ground black pepper until smooth.
Heat a splash of olive oil in a shallow casserole and fry the lardons for 5 minutes. Add the frozen peas, lasagne shreds and 400ml freshly boiled water, stirring well to make sure the pasta isn’t sticking together, then boil for 2 minutes.
Remove from the heat and stir in the creamy cheese mixture to fully coat and incorporate everything. Sprinkle over the breadcrumbs and cook in the oven for 15-20 minutes until golden and crisp. Serve scattered with fresh herbs.