Italian contentedness meets French decadence: Carbonara Casserole
Urban legend tells us that American soldiers and their ready supply of bacon and eggs (what else would you expect a GI to eat for breakfast?) gave rise to today's staple carbonara during the allied occupation of Rome in WWII. And if that's the case, we Americans should certainly take a bow, not only for liberating Italy, but for our role in what is easily the most beloved pasta of all time.
Americans were everywhere in 1944. Not only spreading our own bacon and egg passion down south, but discovering the culinary delights of another beneficiary of liberation: France. Don't you think it's time we brought these two Latin lovers together? Carbonara, meet the camembert...
You will need:
- 1 camembert
- 9 oz spaghetti
- 7 oz bacon
- 1 cup grated parmesan
- 4 eggs
- cherry tomatoes
- fresh basil
- Cut and then replace the top of the camembert, placing it in the center of a springform pan.
- Cook the spaghetti al dente in salt water and drain. Cut the bacon into short strips (alternatively, use pancetta) and brown in a pan. Mix the pasta, bacon, parmesan, and eggs in a large mixing bowl until the pasta is well coated.
- Arrange the pasta around the camembert and bake at 410 °F for 15 minutes. Garnish with cherry tomatoes and strips of fresh basil.
To serve, cut bite size slices of pasta and dip into the camembert. Clash of the cheeses? Au contraire... these two were meant to be together. Enjoy!