in

Carbonara – Casserole

5 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Carbonara - casserole

  • 200 g Pasta to taste
  • Rapeseed oil to taste
  • 75 g Smoked bacon cubes
  • 50 ml Water
  • 100 ml Cream
  • Salt, gourmet pepper to taste
  • 1 corner Cream cheese (eagle)
  • 1 Egg yolk
  • 100 ml Milk
  • 100 g Parmesan in one piece (freshly grated)

Instructions
 

Cooking pot - preparation without picture description

  • Put the pasta in a saucepan with plenty of salted water to taste and bring to the boil. Cook these according to the instructions, but cook about 2 minutes less, as indicated. Then drain / let drip and set aside.
  • Take a saucepan and heat the rapeseed oil in it. Add the bacon and sauté in them. Deglaze with water and cream and then season with salt and gourmet pepper. Stir and add the cream cheese. Now let the whole boil briefly.
  • Take the Parmesan in one piece and grate freshly yourself. Put this in a bowl. Then take a tall container and pour the milk into it. Add the egg yolk and half of the freshly grated Parmesan cheese. Whisk together and then pour to cooked.
  • Stir again and add the cooked, drained pasta to taste, and mix everything well. Take a baking dish and add the whole thing. Sprinkle with the leftover Parmesan cheese. Preheat the oven to 200 degrees top / bottom heat beforehand.

Thermomix - preparation with picture description

  • Put the pasta in a saucepan with plenty of salted water to taste and bring to the boil. Cook these according to the instructions, but cook about 2 minutes less, as indicated. Then drain / let drip and set aside.
  • Put the rapeseed oil and the bacon cubes in the mixing bowl, then set to 6 min / 100 C / counterclockwise rotation / mixing spoon so that it can steam. Then deglaze with water and cream and season with salt and gourmet pepper to taste. Add the corner of the cream cheese and set the whole thing again to 5 min / 100 C / counterclockwise rotation / mixing spoon to bring to the boil.
  • Again, preheat the oven to 200 degrees top / bottom heat. Pour the milk into a tall container, add the egg yolks and the previously grated Parmesan, stir. After boiling, add the stirred sauce and set the Thermomix again to 3 min / 80 C / counterclockwise / level 2 and let it simmer in it.
  • Now add the pasta to taste and mix well with the spatula. If necessary, grease a baking dish and add everything together. Sprinkle with the leftover Parmesan cheese.

Applies to both pot and Thermomix variants

  • Put the filled casserole dish into the preheated oven and bake for about 30 minutes. Then take it out and let it cool down briefly and serve immediately afterwards.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Veal Fillet Pieces, Boletus Cream Sauce with Colorful Salad

Sweet Potato and Cinnamon Muffins