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…..
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
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.