Introduction
Let me introduce you to a game-changing twist on the classic Italian pasta dish – the Spaghetti Carbonara Bake. This comforting casserole takes all the creamy, smoky goodness of traditional carbonara and transforms it into a deliciously satisfying baked dish. What I love most about this recipe is how it combines the silky carbonara sauce with a golden, crispy top layer, creating an irresistible texture contrast that’ll have everyone coming back for seconds.
Ingredients
-
• 1 pound spaghetti
• 8 ounces pancetta or bacon, diced
• 4 large eggs
• 2 cups freshly grated Pecorino Romano cheese
• 1 cup freshly grated Parmigiano-Reggiano
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup reserved pasta water
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook spaghetti in well-salted water until just shy of al dente – it’ll continue cooking in the oven.
- While pasta cooks, crisp the pancetta in a large skillet over medium heat until golden. Remove with a slotted spoon and set aside.
- In a large bowl, whisk together eggs, both cheeses, garlic, heavy cream, and black pepper.
- Reserve 1/2 cup pasta water before draining the spaghetti. Quickly toss the hot pasta with the egg mixture, adding reserved pasta water as needed to create a smooth sauce.
- Fold in the crispy pancetta and transfer everything to the prepared baking dish.
- Top with breadcrumbs and a light sprinkle of both cheeses.
- Bake for 20-25 minutes until golden brown and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley and extra black pepper.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 people
Recipe Notes
• Temper the eggs: To prevent scrambling, gradually add a little hot pasta to the egg mixture while whisking constantly before combining everything.
• For the best texture, don’t overcook the pasta initially – it should be slightly firmer than al dente as it will continue cooking in the oven.
• Can’t find pancetta? Good-quality bacon works perfectly as a substitute.
• The sauce might look a bit loose before baking – that’s exactly what you want! It will thicken up beautifully in the oven.
• For extra flavor, try mixing some fresh thyme or sage into the breadcrumb topping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven with a splash of cream to restore the sauce’s silkiness.
Spaghetti Carbonara Bake
Ingredients
- 1 pound spaghetti
- 8 ounces pancetta or bacon diced
- 4 large eggs
- 2 cups freshly grated Pecorino Romano cheese
- 1 cup freshly grated Parmigiano-Reggiano
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup reserved pasta water
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley chopped
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Cook spaghetti in well-salted water until just shy of al dente - it'll continue cooking in the oven.
- While pasta cooks, crisp the pancetta in a large skillet over medium heat until golden. Remove with a slotted spoon and set aside.
- In a large bowl, whisk together eggs, both cheeses, garlic, heavy cream, and black pepper.
- Reserve 1/2 cup pasta water before draining the spaghetti. Quickly toss the hot pasta with the egg mixture, adding reserved pasta water as needed to create a smooth sauce.
- Fold in the crispy pancetta and transfer everything to the prepared baking dish.
- Top with breadcrumbs and a light sprinkle of both cheeses.
- Bake for 20-25 minutes until golden brown and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley and extra black pepper.
