Ham & Mushroom Carbonara

Method

(makes 2 trays – Scale up accordingly)

Diced Ham 100g
Sliced Mushrooms 100g
Grated Orange Cheddar Cheese 100g
Parmesan Cheese
Pasta – 250g (Parboil for 1 minutes and cool under cold water)
Cracked Black Pepper for garnish
Made up Bechamel Sauce 500g (75g Bechamel Sauce Mix and 425g Cold Water)

1. To make the béchamel sauce. Weigh out the dry béchamel sauce mix in the recipe above and add the measure amount of water. Mix both thoroughly together.
2. Add the pasta, diced ham, sliced mushrooms to ovenable trays.
3. Pour over the made up béchamel sauce
4. Sprinkled on the Cheddar Cheese (a little parmesan if desired)
5. For decoration sprinkle a little cracked black pepper over the top.

The Ham & Mushroom carbonara can be sold as a kitchen ready product, either in foil, cpet or similar ovenable trays.

Note:
The sauce is freeze stable, so is suitable for making in large batch sizes.

Cooking Instructions:

• Oven cook. Cooking temperature 190ºC
• During cooking, stir the sauce a couple of times.
• Cook until piping hot, or an even temperature of 72°C is reached.