carbonara al forno

Fresh gemelli pasta in our scrummy, handmade carbonara sauce with ham hock, bacon and fresh mushrooms, topped with mozzarella and golden breadcrumbs.

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews

  • Ingredients

    • Carbonara sauce (61%)
    • Fresh gemelli pasta (35%)
    • Mozzarella crumb (4%)

    Carbonara sauce: fresh cream, fresh white onion, fresh button mushrooms (14%), white wine, smoked bacon (7%), smoked ham hock (6%), Grana Padano, butter, wheat flour, fresh milk, fresh garlic puree, fresh parsley, sunflower oil, salt, black pepper.
    Fresh gemelli pasta: water, durum wheat semonlina.
    Mozzarella crumb: mozzarella (50%), golden breadcrumbs, fresh parsley.
    Smoked ham hock: pork, water, preservatives (sodium nitrite and potassium nitrate)*, salt.
    Golden breadcrumbs: wheat flour, yeast, salt, colours (plain caramel, paprika extract, turmeric extract), sunflower oil.
    *Don’t worry, this is part of the traditional curing method of ham hock.

    Allergy information

    This recipe contains egg, milk and gluten. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy690kJ/166kcal2243kJ/540kcal
    Protein5.8g18.8g
    Carbohydrate5.5g18.5g
    (of which sugars)2.6g8.3g
    Fat12.7g41.2g
    (of which saturates)7.2g23.4g
    Fibre0.6g1.9g
    Salt1.0g3.0g
    (of which sodium)0.4g1.2g

    *Typical values as sold.

  • How to cook

    1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
    2. Remove the film but leave the carbonara al forno in its container. Place on a baking tray in the centre of the oven and cook for 20 minutes.
    3. Leave to stand for 2 mins before serving.

    Be careful, it will be hot. Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serve it with...

    A burstingly ripe tomato salad, scattered with basil or a bowl of mixed green leaves. A few hunks of ciabatta would be perfect for wiping up every last drop of sauce.

  • Oven roasted plum tomato and mozzarella salad

    (Serves 2)

    6 plum tomatoes, halved, seeds (not cores) removed
    1 tbsp good olive oil, plus more for drizzling
    1½ tbsp balsamic vinegar
    2 large garlic cloves, minced
    2 tsp sugar
    Salt and freshly ground black pepper
    450g fresh, salted mozzarella
    12 fresh basil leaves, shredded

    1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.

    2. Arrange the tomatoes on a baking sheet, cut-sides up, in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.

    3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

    4. Cut the mozzarella into slices slightly less than ½ an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham's Carbonara Al Forno.

    Something to drink?

    Light white wines will help to balance the richness of the sauce. A pinot bianco, soave, or un-oaked chardonnay would all hit the right note.

  • Reviews

    Here's a taste of what people are saying about our carbonara al forno.

    > Click here to tell us what you think

    "I just wanted to say that, as a wife and mum for 30 odd years, I've never used pre-prepared foods. I'm not a great cook but I roughly know what I'm doing with fresh ingredients. WHAT a treat to find pre=prepared food that is frankly better than I can do myself."

    Debbie Kelly

Oven roasted plum tomato and mozzarella salad

(Serves 2)

6 plum tomatoes, halved, seeds (not cores) removed
1 tbsp good olive oil, plus more for drizzling
1½ tbsp balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
Salt and freshly ground black pepper
450g fresh, salted mozzarella
12 fresh basil leaves, shredded

1. Preheat the oven to 135ºC/gas 1/fan oven 115ºC.

2. Arrange the tomatoes on a baking sheet, cut-sides up, in a single layer. Drizzle with ¼ cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 ½ tsp salt, and some freshly ground pepper.

3. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

4. Cut the mozzarella into slices slightly less than ½ an inch thick and arrange on a platter. Sprinkle with the basil and a pinch of salt and pepper then drizzle lightly with olive oil. Serve at room temperature with a freshly baked Charlie Bigham's Carbonara Al Forno.