Skillet Carbonara Casserole

1. 1

   Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.

2. 2

   Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.

3. 3

   Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler.

4. 4

   Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.