Carbonara Pasta Bake

Serves 4-6

INGREDIENTS:

500g dried fusilli pasta 

1 tbsp olive oil

2 garlic cloves, crushed

200g smoked pancetta

2 egg yolks

185ml crème fraiche

200g parmesan cheese, grated

1 tbsp flat leaf parsley, finely chopped

Freshly ground black pepper and sea salt

METHOD:

Preheat the oven to 180°C (fan).

Cook the fusilli pasta in large saucepan of boiling water, until just tender. Drain, and hold back 2 tablespoons of cooking pasta water. Return pasta to pan. 

Meanwhile, heat the olive oil in a frying pan over a medium-high heat. Add the smoked pancetta until crisp, then stir in the crushed garlic, and cook for a further 2 minutes. Tip the pancetta and garlic into the cooked pasta, along with the cooking oils, and pasta water and stir well.

Whisk egg yolks, crème fraiche and 150g of grated parmesan cheese in a bowl. Season with sea salt and freshly ground black pepper. Then pour the mixture into the cooked pasta. Add the finely chopped fresh parsley and stir well.

Transfer to a baking dish, sprinkle the remaining 50g grated parmesan cheese on top and bake in the pre-heated oven for 15-20 minutes.

Serve with a green salad, or broccoli.