Baked Carbonara-Inspired Casserole

Sweet Paul partnered with DeLallo Foods to bring the flavors from a childhood trip to Italy into an easy weeknight casserole. I’ll never forget the flavors of the simple combination of cured meat, cheese, and egg.

I remember my first trip to Italy as a boy. My parents, Mormor, and I drove south
from Norway all the way to Rome. I was a bit peculiar for an 8-year old and was happy to be put in charge of the restaurant selection. I knew that we must have the pasta carbonara that I had read about in our travel guide. I’ll never forget the flavors of the simple combination of cured meat, cheese, and egg.

Inspired by this classic Italian dish, I bring you my version of a baked carbonara casserole. I’m using DeLallo Foods’ new Mezzi Rigatoni pasta, along with their prosciutto and olive oil.

Serves 6

Ingredients:
1/2 pound DeLallo Mezzi Rigatoni
2 tablespoons olive oil
5 oz sliced prosciutto

Cheese sauce:
5 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 heaping cup shredded Gruyere, plus extra for topping
1/4 cup grated Parmesan cheese, plus extra for topping
salt and pepper
2 large eggs, beaten
1/2 cup frozen garden peas

Preheat oven to 375 ̊F.
Cook Mezzi Rigatoni in a large pot of boiling salted water for 7 minutes. Drain and set aside.
Make a roux with the butter and flour in a saucepan over medium heat.
Slowly add milk while continuing to whisk roux until the mixture thickens. Season with salt and pepper.
Remove from heat and stir in shredded Gruyere and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed.
Pour sauce over pasta and stir together. Allow mixture to cool, about 10 minutes. Stir in eggs, 6 slices prosciutto, and peas until fully and evenly incorporated. Season with salt and pepper.
Pour mixture into a lightly greased a 9" x 13" casserole and top with remaining Gruyere, Parmesan, and prosciutto.
Bake for about 30 minutes until the topping is crispy and browned.
Allow to cool for 10 minutes and serve.