Happy Friday and I hope that unlike us you are avoiding a freaky snowstorm. We’re expecting 20 cm by the end and no one is particularly pleased. Time for ‘Harry Potter’, a casserole dinner and a bit of time in the basement on the gym equipment.
This is one of the recipes that has the whole family clammering for it.
We love this dish.
It’s decadent and pretty and totally delicious.
I love carbonara and order it FAR too much when we’re out.
How to make it even better? A casserole.
It’s ridiculously easy.
It’s so easy that I now even make it in our instapot and have added instructions for it at the end. I’m going to try to do that for most of our ‘family style’ kind of recipes. It’s just so handy and the thought of dinner made and waiting for you is bliss.
You start with: cheese, parsley, spaghetti, cream, pepper, bacon, crumbs and chicken stock and just mix everything together.
Guard the cheese carefully.
There are often thieves about.
Pop it into a casserole dish, top with more cheese and bake.
- 1½ cups shredded parmesan (divided)
- 1 cup chicken stock
- 3 pieces chopped, cooked bacon (add the fat right into this dish)
- 5 cups cooked spaghetti
- 1 cup frozen peas
- 3 mashed garlic cloves
- ½ cup panko crumbs
- 2 cups cream
- ¼ cup chopped parsley
- ½ tsp fresh, ground pepper
- Mix all the ingredients together (except ½ the parmesan) and place in a buttered 9x11 pan. Add the remainder of the parmesan on the top and bake until bubbly. (350 degrees for 10-15 minutes).
- Instapot: Instead of the 9x11 pan place in the instapot and place on warm (with the remainder of the cheese on the top) for 2 hours. OR don't cook your pasta but break in half and increase the chicken stock to 2 cups and place in the instapot on warm for 3 hours.