Pasta casserole alla carbonara

Name: Pasta casserole alla carbonara
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g short pasta (e.g. orecchiette); 7-10 Tbsp Salt; 300 g Broccoli; 1/2 bunch/pot of thyme; 4 Eggs; 150-200 g Whipped cream; 1/8 l Milk; 7-10 Tbsp Pepper; 1 Garlic clove; 75-100 g streaky smoked bacon; 7-10 Tbsp slightly + 1 tablespoon butter/margarine

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g short pasta (e.g. orecchiette)
7-10 Tbsp Salt
300 g Broccoli
1/2 bunch/pot of thyme
4 Eggs
150-200 g Whipped cream
1/8 l Milk
7-10 Tbsp Pepper
1 Garlic clove
75-100 g streaky smoked bacon
7-10 Tbsp slightly + 1 tablespoon butter/margarine

Directions

1
Cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente. Clean and wash broccoli and cut into florets. Cook for about 5 minutes. Drain both
2
Wash the thyme, remove the leaves. Whisk eggs, cream and milk. Season with salt, pepper and thyme
3
Peel garlic and dice finely. Finely dice the bacon and fry it crisply in a large pan without fat. Sauté garlic with. Add pasta and broccoli and toss briefly
4
Pour everything into a greased casserole dish. Pour egg cream over it. Grate cheese, sprinkle over. Spread 1 tablespoon of fat in flakes over it. Bake in the preheated oven (electric oven: 200 °C/circulating air 175 °C/gas: level 3) for 30-35 minutes. Cover towards the end if necessary
5
Drink: dry red wine