This carbonara cauliflower pasta bake takes everything you love about a creamy carbonara and turns it into a filling family bake. The cauliflower and zucchini sneak extra veg in, the bacon gives it that smoky carbonara flavour, and a parmesan crumb on top goes golden in the oven.
It feeds eight, so it is a good one for a big family dinner or to have leftovers through the week.
Why You’ll Love It
This one’s a winner. You get creamy carbonara flavour in a family bake, it sneaks in cauliflower and zucchini, it feeds eight and is great for leftovers, and there’s a golden parmesan crumb on top. Filling and satisfying.
The Shortcut That Makes It Work
The cauliflower cooks in the same pot as the pasta for the last few minutes, so there is no extra pan. Bacon brings the carbonara flavour without any fuss.
Handy Tips
Add the cauliflower florets to the pasta water for the last 5 minutes so they cook at the same time. Whisk the eggs, cream and parmesan together off the heat, then toss through, so you get a creamy sauce rather than scrambled egg. Do not skip the breadcrumb and parmesan top, that is what gives you the golden crust. Let it sit a few minutes after baking before you serve.
Make It Suit Your House
Make it vegetarian by leaving out the bacon. Add extra veg like mushrooms or capsicum, and a little smoked paprika for that smoky flavour the bacon usually gives. Use any short pasta you have. Add a handful of peas or spinach for more greens.
What To Serve With It
A simple green salad and some garlic bread make it a full meal. That is all it needs.
Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot.
Don’t Forget to Share
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Carbonara Cauliflower Pasta Bake
Prep Time 15 minutes 
Setting Time
30 minutes 
Total Time 45 minutes 
Ingredients
Equipment
Method
- Preheat your oven to 200°C.
- Cook the pasta as per packet instructions, adding cauliflower florets in the last 5 minutes.
- Heat some olive oil in a pan and sauté onion, cauliflower leaves, stems, zucchini, bacon, and garlic until caramelised, about 15 minutes.
- Add your pasta and cauliflower florets and give a good mix.
- In another bowl, whisk eggs, cream, and 1 cup Parmesan. Season with salt and pepper.
- Pour the creamy mixture over your pasta, tossing to coat evenly.
- Top with breadcrumbs and the extra Parmesan.
- Bake for 15 minutes or until golden and bubbly.
Nutrition
Video
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FAQs
Can I make this vegetarian?
Yes. Leave out the bacon and add extra veg like mushrooms or capsicum. A little smoked paprika gives you the smokiness the bacon usually would.
Can I prepare it in advance?
You can. Assemble it, cover, and keep it in the fridge for up to a day. Let it come to room temperature for 20 to 30 minutes before baking.
What pasta should I use?
Any short pasta works well here. Use whatever you have.
My family LOVES this dish. After the making it the first time, I now double the bacon and garlic and halve the pasta. Epic comfort food. I also leave the eggs out as we have an intolerance.