Preparation 25 minutes
Cooking time 5 minutes
Servings8
Pasta with Bologna Carbonara Sauce, Au Gratin
Pasta with Bologna Carbonara Sauce, Au Gratin
List of ingredients
- 1 package (500 g) pennine
- 30 ml (2 tbsp.) olive oil
- 500 g (2 cups) bologna, diced
- 1 onion, minced
- 2 garlic cloves, minced
- 65 ml (¼ cup) dry white wine (if desired)
- 4 eggs, beaten
- Freshly ground pepper, to taste
- 125 ml (½ cup) parmesan, grated
- 375 ml (1 ½ cups) mozzarella, grated
Preparation
- Cook pennine al dente in salted water. Drain, add 15 ml (1 tbsp.) olive oil and mix. Set aside.
- Preheat oven at broil setting.
- In skillet, cook bologna cubes in 15 ml (1 tbsp.) olive oil, until they become slightly crispy.
- Add onion and cook until it becomes translucent.
- Add garlic and cook for one minute.
- Add wine and cook for one minute.
- Add pennine, mix and reheat.
- Add beaten eggs and cook, while stirring constantly.
- Add half of parmesan cheese and mix again.
- Add pepper to taste.
- Place pasta in ovenproof dish and sprinkle with remaining parmesan and mozzarella cheese.
- Cook in oven until cheese is browned.
Tip
from the chef
- Replace the white wine with a poultry broth for a more affordable version.