Pasta carbonara casserole

Name: Pasta carbonara casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Orecchiette pasta; 300 g Broccoli; 4 Eggs (size M); 250 g Whipped cream; 100 ml Milk; 75 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Garlic clove; 1/2 bunch Thyme; 125 g streaky smoked bacon; 1 TABLESPOON Butter

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Orecchiette pasta
300 g Broccoli
4 Eggs (size M)
250 g Whipped cream
100 ml Milk
75 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Garlic clove
1/2 bunch Thyme
125 g streaky smoked bacon
1 TABLESPOON Butter

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Wash and clean the broccoli and divide into small florets. Cook the last 6 minutes in the pasta water. Whisk eggs, cream, milk and 25 g Parmesan cheese.
2
Season with salt and pepper. Drain the pasta and broccoli and let them drain. Peel garlic and chop finely. Wash thyme, dab dry and remove leaves. Dice bacon and fry it crisply in a hot pan.
3
Add thyme and garlic and fry briefly. Remove from heat and add the egg cream. Spread the pasta mixture in an ovenproof dish. Pour bacon cream over it. Sprinkle 50 g cheese on top and put butter in flakes on top.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 30-35 minutes. Cover after approx. 20 minutes if necessary.