As part of the Puffection™ Springtime Entertaining Challenge that I eagerly took on, I was to use my own “creativity” and come up with a delicious twist of my own. Well, that sounded fun!
Since the challenge involved puff pastry, I figured it would be easy. Anything I’ve ever created with puff pastry has magically been scrumptious. After putting my thinking cap to work, I decided to take one of my most popular posts – Creamy Bacon Carbonara Pasta and pair it with Pepperidge Farm Puff Pastry Shells.
Can I just tell you now . . . I didn’t have to convince anyone to eat it. We devoured it! It was fast, easy and a stunner of a meal!
I would start by making some nice crisp bacon. Line a cookie sheet with heavy duty foil. Place the strips of bacon on the foil. You can lay the strips fairly close to each other, as they will shrink up as they begin to cook. Place the sheet of bacon in a cold oven, and turn your oven to 400 degrees. Let the bacon cook until it as done and crisp as you like it. Carefully remove the cookie sheet from the oven. Remove the bacon from the foil and place onto a paper towel lined plate. Set aside.
Preheat the oven to 425 degrees F. (Oven must be preheated) Place pastry shells on ungreased or parchment lined baking sheet with “top” up. Bake for about 15 to 20 minutes or until golden brown and puffed.
Just like this!
Use a fork to remove the “top” and the soft pastry underneath. Save the little tops for garnish. For extra crisp shells, place them back in the oven for 3 to 5 more minutes.
In a medium sized bowl, add the eggs, cream, parmesan cheese, parsley, salt and pepper flakes. Using a fork or a whisk, beat the mixture until nice and smooth. Set aside. Melt 1/2 stick of butter in a small bowl. Place 1/2 cup of grated parmesan cheese in a small bowl.
Using a Pastry brush, brush the sides and the top of the crisp puff pastry shell with melted butter. Roll the shell in parmesan cheese until it’s well coated. Continue this process, until each shell is covered with cheese.
Alternatives: If you don’t necessarily love parmesan cheese, grated swiss or cheddar cheese, crushed garlic croutons, crushed nuts such as pistachio’s would also be very good.
Set the shells and the Pasta sauce aside, while you prepare the Pasta . . .
Add Pasta to boiling pot of water. I add 1 tablespoon of Olive Oil to the pot, as well as a sprinkle of sea salt. Once the Pasta is done, drain the pasta. I like to save a few tablespoons of the hot pasta water, in case the sauce thickens more than we like. The hot pasta will temper the eggs, but you can also temper as follows:
Save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time into the eggs, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs! Keep whisking until the sauce is smooth and the water is incorporated fully, then add the drained pasta to the mixture.
Simply fill the parmesan puffed pastry shells with the Creamy Bacon Carbonara Pasta. Top with some big parmesan shavings, crisp bacon, parsley and a bit of garnish and you have a entree fit for a king! I served these with a crisp green salad and a loaf of crusty bread. Add broccoli or asparagus to the pasta or as a side!
Let’s face it . . . you could put mud in puff pastry, and it would probably still taste good. I’m not suggesting that, but I do suggest you get off you butt and make these!
Do you have an amazing Puffection™ recipe using Pepperidge Farms® Puffed Pastry? Share your recipe on the Pepperidge Farm® Facebook page.
For more Pepperidge Farm Puff Pastry recipes, visit PuffPastry.com
Pepperidge Farm has provided me with a stipend for time and materials invested in the Pepperidge Farm® Puffection Springtime Entertaining Challenge, but as always, all opinions are my own.Print
- 1 pkg. Pepperidge Farm Puff Pastry shells ( 4 shells needed for recipe below)
- PASTA SAUCE:
- 2 eggs
- 1/2 cup Cream (Whipping Cream)
- 1/3 cup Parmesan
- Fresh diced Parsley or dried flakes
- 1/4 tsp. Salt
- 1/2 tsp Red Pepper flakes
- 1/2 lb. bacon fried crisp then crumbled
- 1/2 lb. Pasta
- Prepare the pastry shells according to package directions, then set aside.
- Fry the bacon until crisp, then crumble and set aside.
- Using a whisk or a fork, beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Set aside.
- Melt butter in small dish. Place Parmesan cheese in another dish. Brush the outside and top of the baked Pepperidge Farm Puff pastry shell with melted butter, then roll in parmesan cheese until well coated on both the sides and top. Once all the shells are coated, set aside.
- Cook and drain the pasta. (Reserve 2 to 3 tablespoons of the pasta water)
- Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (If the sauce gets thicker than you like – simply add a bit of pasta water.)
- Important: Don’t do this on high heat, or you will make scrambled eggs.
- Crumble the crisp bacon over the top & serve with additional Parmesan.
Alternate note on TEMPERING EGGS: If you’re concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully, then add the drained pasta to the mixture.