This Cookbook Challenge recipe for Pastiera di Maccheroni comes from 
Gino’s Pasta by Gino D’Acampo. I have cooked quite a few pasta recipes from this book and always had a great result. The methods of cooking are very traditional and relatively simple. The Pastiera di Maccheroni was a recipe I had just never got around to making. In simple terms it is a meaty macaroni bake.
Pastiera di Maccheroni
Ingredients – serves 6
6 tablespoons extra virgin olive oil
1 red onion, peeled and finely chopped (I used a white onion)
1 carrot, peeled and finely chopped (I grated mine)
250g cubed pancetta
500g minced pork
2 tablespoons freshly chopped rosemary (I used 1 tablespoon of dried)
1 x 400g tin cherry tomatoes
300g penne rigate
4 large eggs
50g freshly grated parmesan
Method
Heat 4 tablespoons of olive oil in a saucepan and fry the onion and carrot for 5 minutes.
Add the pancetta, minced pork and rosemary and cook for a further 5 minutes. Stir continuously until all the meat has browned.
Pour in the tinned tomatoes and cook over a medium heat for 15 minutes, stirring occasionally. Set aside and allow to cool to room temperature.
Meanwhile cook the pasta in a pan of boiling water until al dente. Once cooked 
add to the sauce, stir together and leave to cool again.
Pre heat the oven to 180c fan.
Break the eggs into the pan of pasta and sauce, also add the parmesan. Stir together until the eggs are fully mixed in.
Use the remaining olive oil to grease a 22cm round oven proof dish, or 
equivalent sized rectangular dish. Pour in the pasta mix and spread out evenly.
Cook for 20 minutes until it is crispy and set.
Once cooked leave to cool for 5 minutes so it holds together when served.
Enjoy your Pastiera di Maccheroni
Notes
You will see from the ingredients I subtly changed a few but that didn’t detract from the original recipe.
Don’t add the eggs when the sauce is hot or they will curdle.
If you don’t leave it to cool after to has baked it really will fall apart, I speak from experience.
You could substitute the pork for beef mince but I would add a little less rosemary.