Tagliatelle Carbonara Gluten Free Pasta Bake
Recipes
![](src="https://jovialfoods.com/wp/wp-content/uploads/2015/01/FullSizeRender32-e1571339538197.jpg")
By buttering the dish and adding grated cheese, you will get a nice crunchy layer on the bottom ...
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
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.
Tips
This is not overly cheesy, but feel free to add your favorite melting cheese if that is what you prefer in a pasta casserole.
