Carbonara Casserole

The ultimate pasta casserole alla carbonara


35 reviews




Total time: 30 minutes

Ingredients for 6 people

600 g of macaroni pasta

300 g of bacon lardons

120 ml of cream

8 eggs

80 g of parmesan cheese

12 slices of emmental cheese

6 slices of cooked ham

150 ml of white sauce

120 g of shredded mozzarella

6 slices of prosciutto



20 cm chefclub by tefal® stewpot

24 cm chefclub by tefal® frypan

Baking dish

Aluminum foil

Step 1/5

Cook the macaroni pasta in the Stewpot. Next, heat the pan and fry the bacon with a drizzle of olive oil once the hourglass in the center of the pan has disappeared. Once cooked, add the cream, salt and pepper to the pan and reduce the temperature slightly (1).

Step 2/5

Beat 2 eggs, then add the Parmesan cheese. Mix together the macaroni pasta, the creamy bacon, and the egg preparation.

Step 3/5

Form 3 strips of aluminum foil and cut 2 notches in 2 of them. Place the strips in a rectangular baking dish to form 6 square compartments (2). Spread half of the pasta into the compartments. Then place 1 slice of Emmental cheese, 1 slice of ham and 1 new slice of Emmental cheese on each square and cover with the remaining pasta (3).

Step 4/5

Form 6 strips of aluminum foil and fold them into circles (4). Heat the pan and place the 6 aluminum circles on the pan. Then crack the remaining eggs into the circles once the hourglass in the center of the pan has disappeared.

Step 5/5

Remove the aluminium strips from the pasta dish and pour the white sauce into the empty spaces they have left. Sprinkle the shredded mozzarella cheese over the pasta squares (5) and bake for 15 minutes at 180 °C. Remove from the oven, sprinkle with chopped chives and place 1 slice of prosciutto and 1 cooked egg on each square (6). Serve and enjoy (7-8).

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