There was an article in the local paper on the weekend about a food stylist who talked of  being scared of soups and I totally understand what she means.

For me, any food that is in the palette of brown or cream, definitely is a ‘too hard’ challenge for this amateur.  Making spaghetti bolognaise look good requires a super human effort and a professional photographer.

But tonight, my son asked for Carbonara Pasta Bake and so here it is: a simple tasty recipe and a not so professional photo shoot…..

Ingredients

300 g dried gluten free pasta (I use Barilla Gluten Free Elbows)

2 teaspoons olive oil

2 cloves garlic, crushed

6 slices prosciutto, chopped (or use bacon or chorizo or ham)

4 eggs, lightly beaten

300 ml reduced fat thickened cream

3 green onions, thinly slices

¾ cup finely grated parmesan cheese

Mixed salad leaves, to serve

Method

Preheat oven to 180 C fan forced. Lightly grease a 5 cm deep ovenproof dish or a disposable alfoil tray.

Cook pasta in a large saucepan of boiling water, following packet instructions, until tender.  Drain and return to pan.

Heat oil in a frying pan over medium – high heat.  Add garlic and prosciutto.  Cook stirring for 3 – 4 minutes or until prosciutto is crisp.

Add prosciutto mixture to pasta.

Add eggs, cream and onion and ½ cup cheese.  Toss to combine.

Transfer to prepared dish and sprinkle with remaining cheese.  Cover with foil.

Bake for 10 minutes.  Remove foil.  Bake for a further 10 minutes or until golden brown.

Serve with salad.