Pasta Carbonara

Course Main Course


  • 2 garlic cloves, finely chopped
  • 2 tbsp FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 4 tbsp FRENCH PANTRY Citrus Coriander Aioli
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 tsp freshly ground Madagascar Black Pepper
  • 1/2 lb fettucine, cooked and drained
  • 1/2 cup chopped bacon (cooked in Rectangular Flexipat)


  • Preheat oven to 400°F degrees. Place Rectangular Flexipat on Medium Perforated Baking Sheet. Cook pasta to al dente.
  • Add bacon to Flexipat and cook for 18-20 minutes. Keep bacon grease to use in the recipe and remove bacon from Flexipat and blot with paper towel to remove grease. Once bacon is cooled, chop in Eco Chop.
  • Use the Mini Herb Chopper to chop garlic well. Add to bacon grease and return Flexipat to the oven cook for 1-2 minutes, just to allow garlic to brown slightly.
  • Heat heavy cream in your Mini Cake Mold for 45 seconds while garlic is browning.
  • Remove Flexipat from oven and add herb blend, aioli, heavy cream, parmesan, fresh ground pepper, chopped bacon and pasta. Toss to combine using the Versatile Tongs. Return to oven for 5 minutes or until cheese is melted. Remove from oven and serve immediately.