Name: Leek carbonara frittata bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 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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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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Method:

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