Macaroni cake alla carbonara

Name: Macaroni cake alla carbonara
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 200 g Tyrolean bacon in thin slices; 500 g short macaroni; 300 g cherry tomatoes; 4 Stem/s Parsley and oregano; 100 g P; 125 g Mozzarella; 100 ml Milk; 1 TABLESPOON Cornstarch; 4 Eggs (Gr. M); 200 g Whipped cream; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

All around fabulously crispy thanks to a springform pan lined with bacon. And on the inside it's just "creamy", because in addition to pecorino for the typical taste, mozzarella melts here as well

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
200 g Tyrolean bacon in thin slices
500 g short macaroni
300 g cherry tomatoes
4 Stem/s Parsley and oregano
100 g P
125 g Mozzarella
100 ml Milk
1 TABLESPOON Cornstarch
4 Eggs (Gr. M)
200 g Whipped cream
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Line a square springform pan (24 x 24 cm) or an ovenproof dish with baking paper. Line the bottom of the dish and the rim with bacon slices, slightly overlapping.
2
Cook the pasta in salted water according to the instructions on the packet. Wash and halve the tomatoes. Wash herbs and shake dry, remove leaves and chop. Coarsely grate both cheeses. First stir milk and starch until smooth, then stir in eggs, cream, cheese and herbs. Season with salt and pepper.
3
Drain the pasta, let it drain briefly and put it back into the pot. Add the sauce and tomatoes. Spread the noodle mixture in the pan and fold the overhanging bacon inwards. Bake in a hot oven for about 50 minutes. After about 30 minutes increase the oven temperature (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer).