Lisa’s Baked Carbonara with Homemade Garlic Bread

Ingredients

  • 395 gr Fettuccine ( box of Barilla)
  • 6 rashers of bacon – rind off & chopped
  • 4 eggs
  • 500 ml bottle of thickened cream
  • 1 & 1/2 cups milk
  • 1/2 cup grated parmesan cheese
  • 1/3 grated tasty or mozzarella cheese
  • Fine chopped parsley to garnish
  • Fry up chopped bacon in a 10 inch camp oven to crispy with a bit of oil without burning. Place on paper towel. (Before placing pasta in camp oven wipe out bits and excess fat from bacon.)
  • Boil up fettucine & drain.
  • Whisk eggs, cream, milk & parmesan cheese.
  • Place pasta in camp oven Sprinkle over bacon.
  • Gently pour over egg mixture.
  • Place lid on .
  • Cook for 25 minutes 10 beads under & 13 on lid. 20 mins into cooking get your garlic bread on.
  • Keep rotating bread to evenly cook.
  • At 25 minutes sprinkle cheese over.
  • Take away all bottom beads. Reduce heatbeads on lid to 7.

- There will be enough heat in camp oven to melt cheese. I used the beads taken off underneath the garlic bread. Serves 6 people. Would be nice with a green salad too. Garlic butter Just whizz together 6 cloves of garlic with about 140 gram butter. Otherwise just mix garlic into room temperatures butter with a fork. Makes enough for 4 × 6 inch bread roll.