Carbonara pasta slice

Ascend to pasta heaven with this creamy, garlicky, cheesy carbonara pasta slice.

• 400g penne pasta
• 1 tablespoon olive oil
• 150g streaky bacon, chopped
• 2 cloves garlic, crushed
• 6 eggs
• 2 x 300ml tubs Bulla cooking cream
• 1 bunch chives, snipped
• 40 g (1/2 cup) finely grated parmesan cheese
• 35 g (1/3 cup) grated cheddar cheese
• 1/4 cup fresh flat-leaf parsley, chopped, to serve

1. Step 1

   Cook pasta in a large pan of boiling water according to packet instructions until al dente. Drain.

2. Step 2

   Preheat oven to 180C (160C fan-forced). Lightly grease a medium baking dish. Heat oil in a medium non-stick frying pan. Add bacon and cook, stirring over medium-low heat for 5-10 minutes or until lightly crisp and golden. Add garlic, cook 1 minute. Remove from heat.

3. Step 3

   Whisk eggs and cream in a large bowl, add pasta, half the chives and parmesan. Mix well and set aside for 5-10 minutes. Stir in the bacon and season. Pour mixture into prepared dish. Scatter over remaining parmesan and chives combined with cheddar. Bake for 35-40 minutes or until golden and just set. If the bake is overcooked, it will become dry. Leave for 10 minutes before cutting.

4. Step 4

   Cut the bake into pieces and serve scattered with parsley.