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Baked Penne Carbonara
Makan Tengah Hari • Malaysia
How to Make Baked Penne Carbonara (Traditional & Healthy Version)
Baked Penne Carbonara is a modern Malaysian twist on the classic carbonara, tailored for health-conscious eaters and vegetarians. In Malaysia, the multicultural food scene encourages fusion dishes that blend traditional Italian flavors with local ingredients like fresh daun bawang (spring onion) and lemongrass, making them unique to our palate. This recipe skips heavy cream and uses a savoury santan (coconut milk) base for a lighter yet creamy texture, embracing the Malaysian love for coconut in savory dishes. This dish is perfect for lunch, particularly for those who appreciate comforting home-cooked meals with a nutritious balance. The baked pasta is packed with vegetables and cheese, making it both satisfying and wholesome. With its golden, bubbly top and local herbs, Baked Penne Carbonara is a crowd-pleaser for Malaysian families, drawing upon our tradition of hearty, oven-baked casseroles enjoyed during gatherings. It’s a dish that welcomes everyone to the table, embodying Malaysia’s inclusive and innovative food culture.
Bahan-bahan(untuk 1 medium casserole portion (approx. 350g) per serving)
- 120g (dry weight) Whole wheat penne pasta (Pasta gandum penuh)
- 200ml Santan (light coconut milk) (Use fresh or boxed)
- 2 large Eggs (Telur)
- 60g Grated low-fat mozzarella cheese (Keju mozzarella rendah lemak)
- 80g Button mushrooms (Cendawan butang, sliced)
- 1 small Yellow onion (Bawang besar, diced)
- 1 stalk Lemongrass (Serai, finely chopped) - pilihan
- 2 stalks Daun bawang (spring onion) (Sliced, for garnish)
- 1/2 tsp Black pepper (Lada hitam)
- 1 tbsp Olive oil (Minyak zaitun)
- 1/4 tsp Salt (Garam)
Arahan
- 1
Preheat your oven to 180°C. Bring a pot of water to boil and cook the whole wheat penne until al dente. Drain and set aside.
10 minutes
Add a pinch of salt to the boiling water to enhance pasta flavor.
- 2
While the pasta cooks, heat olive oil in a pan over medium heat. Sauté diced onion and chopped lemongrass until fragrant, about 2-3 minutes.
3 minutes
Do not brown the onions; just sweat them until translucent for a mild, sweet taste.
- 3
Add sliced mushrooms and cook for another 3-4 minutes until soft. Season with salt and black pepper.
4 minutes
Use a mix of local mushrooms if available for extra flavor.
- 4
In a separate bowl, whisk eggs with santan until well combined. Stir in half the grated cheese.
2 minutes
For a silkier sauce, whisk the eggs and santan thoroughly to avoid lumps.
Kenapa hidangan ini sihat
By replacing heavy cream with light santan and using whole wheat pasta, this dish significantly reduces calories and glycemic impact, making it suitable for those tracking weight or blood sugar. The inclusion of local vegetables and lean dairy ensures a balanced meal with lower fat, higher fiber, and beneficial nutrients, supporting a healthier Malaysian lifestyle.
This Baked Penne Carbonara is rich in plant-based protein from eggs and mushrooms, and offers dietary fiber from whole wheat pasta, which supports digestion and sustained energy. Santan provides healthy fats, vitamins C and E, and minerals like iron and magnesium. Using low-fat mozzarella keeps saturated fat low, while fresh vegetables add antioxidants and phytonutrients to promote overall wellness.
Petua
- 💡Tip 1: Use freshly cracked black pepper for a more aromatic dish.
- 💡Tip 2: Add a little grated nutmeg for extra warmth and depth.
- 💡Tip 3: Always let the pasta cool slightly before mixing with the egg-santan sauce to avoid curdling.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until hot. Avoid freezing as coconut milk may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 490.0 kcal |
