Pasta is an unbelievably versatile pantry staple; it’s quick, it’s simple, and with just a few fresh ingredients, it can be transformed in to a delicious, comforting midweek meal.
All the cheesy, bacon flavours of a classic carbonara can be found in this creamy pasta bake. We’ve made it easy for you with cream, eggs and cheese and added chicken and other ingredients for a flavour boost to create the ideal family meal. If you’re after an authentic made-from-scratch version without cream then why not try our classic spaghetti carbonara or one from our collection of carbonara recipes.
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How to cook pasta
You’d be hard pressed to find a household in which pasta doesn’t feature at least once a week, so it’s handy to have a couple of tagliatelle tricks up your sleeve when it comes to cooking the perfect pot.
A great timesaving tip is to boil the kettle first and add the hot water to the cold pan. It should take no time at all to bring the water back to the boil; adding a sprinkling of salt to the water will raise the boiling point, too.
Stir the pasta once you have added it to the water, and occasionally while cooking, to stop it from sticking together.
Once the pasta is al dente – that is cooked but with a “bite” – drain it immediately.
You can make pasta ahead of time by cooking and storing in resealable bags or airtight containers in the fridge; to reheat, pour over boiling water.
Not suitable to freeze or microwave. You will need to purchase a large barbecued chicken weighing approximately 900g for this recipe.
Serve with mixed green salad.Note