15 mins
30 mins
Serves 8

Mini Loaf Maccheroni Carbonara

These mini carbonara loaves make a wonderful addition to your holiday brunch table. They add a touch of elegance and are a perfect way to serve individual portions to guests. Add a simple green salad for a complete brunch meal.
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  • 450 g Italpasta Artisan Maccheroni
  • 3 tbsp unsalted butter
  • 1/2 lb pancetta bacon, diced
  • 2 garlic cloves, minced
  • 3 large eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper, freshly ground
  • 1 cup Parmigiano Reggiano cheese, grated, extra for garnish
  • 2 tbsp Italian flat leaf parsley, finely chopped, extra for garnish


  • Oil an eight mini loaf muffin pan and set aside.
  • Preheat oven to 350 F.
  • Cook maccheroni as per package instructions but drain after 5 minutes, reserving half cup of the pasta water. Return pasta to pot.
  • While pasta is cooking, heat butter in a medium skillet over medium heat. Add bacon and cook un-til slightly crisp, about 5-6 minutes.
  • Add garlic and sauté for an addition 2 minutes.
  • Season beaten eggs with salt, pepper and mix in the grated Parmigiano.
  • Add the bacon mixture to the warm drained pasta and quickly mix in the egg mixture. Stir in the reserved pasta water and fresh chopped parsley.
  • Divide maccheroni among the 8 mini loaves and bake for 15 minutes to set.
  • Remove from oven and let stand for 5 minutes.
  • Gently remove and serve with a garnish of parsley and grated cheese.
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Nutritional Analysis

Calories: 450kcalCarbohydrates: 43gProtein: 20gFat: 22gCholesterol: 105mgSodium: 730mgFiber: 2gSugar: 1g