Leek carbonara frittata bake

4 servings Prep: 20 mins, Cooking: 20 mins
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Any leftover cooked pasta can be used in this dish. We have made the pasta from scratch which will require two pots but if you are using leftover pasta, you will only need one pan.

By Independent Contributor June 12 2023
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Ingredients (12)

400 g pasta
15 ml olive oil
250 g pancetta — chopped (may substitute with bacon/smoked ham/smoked sausage)
4 leeks — washed and white part thinly sliced
30 ml chicken and noodle soup powder
500 ml water — from reserved pasta water
8 eggs
salt and black pepper — to season
15 ml dried mixed herbs
250 ml sour cream
45 ml parmesan cheese
1 handful fresh thyme — to garnish 
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Pre-heat oven to 180°C. Bring 1 litre (4 cups) salted water to the boil. Add the pasta and cook until al dente. Drain and reserve 2 cups of the water. 

Heat a cast iron pan, add oil and pancetta, fry until golden. Remove with a slotted spoon and cook the leeks in the oil until softened about 5-8 minutes. Mix soup powder with 2 cups reserved water and add to the pan. Bring to boil until sauce thickens. Remove and set aside to cool slightly.  

In a bowl, break eggs and beat, season with salt, black pepper, and mixed herbs. Pour in cream and add parmesan cheese, whisk together. 

Pour the egg mixture into the pasta, and place in oven and cook for 45 minutes. Remove and leave to cool. Garnish with thyme and serve. 

Recipe reprinted with permission from the The South African Poultry Association. Like EGGcellentFood on Facebook and follow on Instagram eggcellentfoodsa, for further information and recipes visit www.sapoultry.co.za 

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