Bighams – delicious handmade meals for two

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 25 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.

Serving Suggestion

DELICIOUS WITH GARLIC BREAD AND A MIXED SALAD

• 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.

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