Tagliatelle Carbonara Gluten Free Pasta Bake

Tagliatelle Carbonara Gluten Free Pasta Bake

Ingredients

  • One 9 ounce box of Jovial Gluten Free Brown Rice Egg Tagliatelle
  • 2 tablespoons of butter, plus more for greasing the baking dish
  • 2 large eggs
  • ½ cup whole milk or heavy cream
  • ¾ cup grated Parmigiano Reggiano or Pecorino Romano cheese
  • Salt and pepper to taste
  • 1½ cups of frozen peas
  • 6 ounces of Canadian bacon, diced
Organic Gluten Free Brown Rice Pasta Egg Tagliatelle

Organic Gluten Free Brown Rice Pasta Egg Tagliatelle

$5.79
Regular price

By buttering the dish and adding grated cheese, you will get a nice crunchy layer on the bottom plus a nice browning on the top. If you like, you can run a knife around the edges of the dish and invert the pan on a serving dish, as we did in the photo. That bottom layer will help to hold the servings in neat squares.

Instructions

  • Preheat the oven to 375°F
  • Cook the pasta according to the package instructions, but reduce the cooking time to 8 minutes.  (We add 1 tablespoon of sea salt to 4 quarts of boiling water before cooking the pasta.)
  • Drain and add the pasta to a large bowl.  Combine with butter or oil and set aside.
  • In a medium bowl, mix together the eggs, milk or cream, 1/2 cup of the cheese and salt and pepper to taste.
  • Mix the peas and bacon.
  • Add the egg mixture to the pasta and toss until well combined.
  • Butter an 8×8-inch baking dish.  Sprinkle the remaining 1/4 cup of cheese on the bottom of the dish.  Add the pasta to the baking dish.
  • Bake for 40 minutes until just browned on top.
  • Let rest for 15 minutes before serving.

This is not overly cheesy, but feel free to add your favorite melting cheese if that is what you prefer in a pasta casserole.

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Tagliatelle Carbonara Gluten Free Pasta Bake