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Spaghetti Carbonara Bake

A comforting casserole that takes all the creamy, smoky goodness of traditional carbonara and transforms it into a deliciously satisfying baked dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8

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.