“Gluten Free Carbonara Pasta Torte with Buttered Bread Bowl” by Anna Barnett

Make it

50 mins | Serves 4-6

1. Preheat your oven to 190 degrees Celsius.
2. Begin by adding a sprig or two of sage to your butter and melting it over a medium to low heat. Slice your Warburtons Gluten Free Tiger Bloomer bread then coat each slice in butter on just one side.
3. Begin by placing the sliced bread on the bottom of the cake tin butter side down. Next, arrange your slices of bread slightly overlapping next to each other around the outside of the cake tin.
4. Cook your choice of gluten free pasta in salted boiling water. Whilst the pasta is cooking, in a large bowl combine the egg, cream and two thirds of your cheese then add seasoning and chopped sage leaves.
5. Transfer your pasta from the hot cooking water to the mixture. Add in the meat if using and thoroughly mix together before transferring with tongs to your bread lined cake tin. Scatter over the remaining cheese and place in the oven for 25-30 minutes.
6. Once cooked remove from the oven, allow to rest for a few minutes then carefully remove the sides of the cake tin. Carefully slide a knife underneath the bread base and slide the pasta torte onto your serving platter or board.
7. Serve while hot.