With only five minutes of prep time, this pasta slice is a winner for dinner, lunch or a savoury snack.
- Makes8
- Cook time1 hour
- Prep time5 minutes, + cooling time
Ingredients
- 250g penne
- 1 tbs olive oil
- 2 leeks, pale section only, thinly sliced
- 100g shaved ham, finely chopped
- 8 Coles Australian Free Range Eggs
- 3/4 cup (185ml) light thickened cream
- 1 1/4 cups (100g) finely grated parmesan
- Finely grated parmesan, extra, to serve
- Tomato relish, to serve
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Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add leek and ham and cook, stirring, for 4 mins or until the leek softens.
Step 3
Whisk the eggs and cream in a large bowl. Add the ham mixture, parmesan and pasta. Season. Pour into the lined pan. Bake for 45 mins or until slightly golden and just set in the centre. Set aside to cool slightly.Step 4
Sprinkle with extra parmesan. Cut into pieces and serve warm or at room temperature with tomato relish. Store in an airtight container in the fridge for up to 4 days.
Recipe tip
Clever storage: Store leftover thickened cream in an airtight container in the fridge for up to 5 days. Add to pasta sauces, or use as a topping for pikelets.
Carbonara pasta slice
- Makes8
- Cook time1 hour
- Prep time5 minutes, + cooling time
Ingredients
- 250g penne
- 1 tbs olive oil
- 2 leeks, pale section only, thinly sliced
- 100g shaved ham, finely chopped
- 8 Coles Australian Free Range Eggs
- 3/4 cup (185ml) light thickened cream
- 1 1/4 cups (100g) finely grated parmesan
- Finely grated parmesan, extra, to serve
- Tomato relish, to serve
Description
With only five minutes of prep time, this pasta slice is a winner for dinner, lunch or a savoury snack.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add leek and ham and cook, stirring, for 4 mins or until the leek softens.
Step 3
Whisk the eggs and cream in a large bowl. Add the ham mixture, parmesan and pasta. Season. Pour into the lined pan. Bake for 45 mins or until slightly golden and just set in the centre. Set aside to cool slightly.Step 4
Sprinkle with extra parmesan. Cut into pieces and serve warm or at room temperature with tomato relish. Store in an airtight container in the fridge for up to 4 days.