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Fay's Baked Carbonara

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Fay's Baked Carbonara
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Fay's Baked Carbonara

Added by: on Mar 7th, 2017
As I have mentioned several times, my daughter Arabella's favourite meal is carbonara and so when I asked what she wanted for supper last week, I was not surprised that the answer was......carbonara. I decided to cook this recipe from Fay Ripley's original cookbook - it is my favourite .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
25 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 small onion, finely chopped
  • 200g pancetta, bite size
  • 2 cloves garlic crushed
  • 250g dried spaghetti
  • 2 large eggs yolks
  • 150g asparagus spears
  • carton 150ml single cream
  • 4 tablespoons vegetable stock
  • 4 tablespoons fresh breadcrumbs
  • 6 tablespoons grated Parmesan
  • 1 tablespoon fresh parsley, chopped ((I left this out as I didn't have some)
  • 1 tablespoon olive oil
Nutrition Facts
Fay's Baked Carbonara

Servings Per Recipe: 4

Amount Per Serving

Calories: 657

  • Total Fat: 26 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 111.3 mg
  • Sodium: 1221.6 mg
  • Total Carbs: 72.8 g
  •     Dietary Fiber: 8.6 g
  •     Sugars: 3.9 g
  • Protein: 32.4 g
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Directions:

1

Preheat the oven to 180C (fan), 200C, gas mark 6.

2

Fry the onion and pancetta until cooked, and then add the garlic briefly.

3

Meanwhile cook the spaghetti, drain and immediately mix the egg yolks with the hot pasta. At the same time, make up the stock and either steam, blanch or microwave the asparagus (I microwaved but you could steam them over the pasta). Set to one side.

4

Gently mix together the eggy pasta, the onion and pancetta mixture, asparagus, cream, stock and half the Parmesan. Pile into an ovenproof dish. Mix together the remaining Parmesan, breadcrumbs, parsley and olive oil and scatter over the top. I also added some grated cheese. Bake for 15 minutes.

5

Divide into 4 helpings and enjoy.

6

Arabella was initially a bit peeved that I wasn't cooking Pascal's Pasta Carbonara but once she had eaten a couple of mouthfuls, she was waxing lyrical about how delicious this carbonara was and so were Pascal and I. It worked so well and I adored the addition of the asparagus - it made the carbonara much fresher and lighter. I will definitely be cooking this again - a real treat.

Cooks' note:
(I also used extra grated cheese on the top but that is because we LOVE cheese)!

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