Carbonara Baskets (makes 12) ©


Garlic Butter
  • 3.5oz-100g unsalted butter (softened)
  • 1 tablespoon fresh parsley (chopped)
  • 1 large garlic clove (crushed)
  • 24 slices medium white bread
  • Prepared garlic butter
  • 7oz-200g streaky bacon
  • 3 eggs (free-range)
  • 8.4fl oz-250ml double cream
  • 1 garlic clove (crushed)
  • 3 tablespoons (heaped) finely grated parmesan
  • 1 tablespoon fresh oregano (chopped)
  • Salt & black pepper


  1. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking try inside. Grease a 12-hole muffin tin and set to one side
  2. Start by making the garlic butter. Mix together all 3 of the ingredients until well combined. Cover and set to one side
  3. Cut off the crusts from the slices of bread and flatten out each slice of bread with a rolling pin. Spread the garlic butter on one side of each slice of bread. Layer the holes of the muffin tin- two pieces of bread (garlic side up) to each hole. Place one in and the other diagonally on top of the first one (so you end up having four corners) make sure the sides of the muffin hole are completely covered, as well as the base, by squishing the bread in
  4. Pop in the oven for 10 minutes until just starting to turn golden and remove (keep the oven on)
  5. Whilst the baskets are in the oven, chop up the bacon finely and add to a dry frying pan on a medium/high heat along with the crushed garlic for about 4/5 minutes. Remove from the heat, drain the oil and tip the mix out onto some kitchen roll to help soak up the excess grease. Spoon the dried bacon bits into the baskets
  6. Next, in a large measuring jug, make the filling by mixing together the eggs, cream, parmesan, oregano, salt and pepper until well combined
  7. Top up each of the baskets with the filling and pop them into the oven once more for a final 15 minutes
  8. Remove from the oven and serve hot (can be eaten cold but hot is better)

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