Baked conchigile carbonara
| Serves: | 6 |
Ingredients
- 1 free-range egg
- sea salt and white pepper, to taste
- 1 head chicory, quartered
- 500 g Conchiglie Pasta, cooked al dente
- 50 g parmesan, grated
- 150 g ripe gorgonzola
- 6 leaves Kale
- 2 T beetroot powder
- 2 x 100 g packets Woolworths sliced smoked Italian pancetta, roughly chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Fry the pancetta over a medium to high heat, or until golden and crisp. Add the cream and bring to a boil. Reduce the heat and simmer until reduced by half. Season to taste.
- Remove from the heat and whisk in the egg.
- Place the cooked pasta into a baking dish with the chicory, kale and Gorgonzola. Pour over the sauce and bake for 10–15 minutes, or until golden and bubbling. Sprinkle over the Parmesan before serving.
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