Carbonara Rotini and Cheese Recipe

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By Capper's Farmer recipe archives | Sep 22, 2020

Getty Images/lauripatterson
  • 6



  • 8 ounces rotini pasta
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • Salt and pepper, to taste
  • 1 heaping cup shredded cheddar cheese
  • 1/4 cup grated Parmesan
  • 2 large eggs, lightly beaten
  • 8 slices bacon, cooked and crumbled, divided
  • 2/3 cup frozen peas, thawed


  • Preheat oven to 375 degree Fahrenheit. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray; set aside.Cook pasta to al dente, according to package directions. Drain, and place in a large bowl.
  • Melt butter in a saucepan over medium heat. Sprinkle in flour, and whisk for 2 to 3 minutes. Slowly add milk, whisking constantly, until mixture is smooth and thick enough to coat the back of a spoon. Season with salt and pepper.
  • Remove saucepan from heat, and stir in cheddar and Parmesan cheeses, a little at a time, until a smooth sauce forms.
  • Pour sauce over rotini, and stir gently to combine. Set aside to cool for about 10 minutes.
  • Add eggs, bacon, and peas, and mix well.
  • Transfer mixture to prepared baking dish, and bake, uncovered, for 20 to 25 minutes.
  • Cool slightly before serving.
Published on Sep 22, 2020
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