Baked carbonara is a rich and tasty first course, inspired by the recipe signed by the starred chef Marco Cavalli. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which the stracchino is added which will give the dish a creamy and super enveloping consistency, essential for its excellent success. The final gratin in the oven will make everything even more crunchy and irresistible. Find out how to do it perfectly by following our simple instructions step by step and serve it at a Sunday lunch with the family or an important dinner with guests: success will be more than guaranteed.
Baked carbonara ready in 45 minutes
FOR 4 PEOPLE
SPAGHETTI 320 gram
BACON WITH PEPPER 180 gram
PECORINO GRATED CHEESE 100 gram
STRACCHINO 250 gram
SALT as required
PEPPER as required
BUTTER just enough
Amount per serving
% Daily Value*
Total Fat 28.5g 36%, Saturated Fat 15.9g 80%, Cholesterol 77mg 26%, Sodium 1125mg 49%, Total Carbohydrate 58g 21%, Dietary Fiber 2.8g 10%, Total Sugars 1.6g, Protein 32g, Vitamin D 1mcg 7%, Calcium 637mg 49%, Iron 3mg 14%, Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare baked carbonara
Cut the bacon into small cubes with a sharp knife (1).
Transfer the bacon into a saucepan (2), put it on the stove and cook until it becomes crispy.
Place the stracchino in a jug and add the eggs (3).
Add 70 gr of grated pecorino and a generous grind of pepper (4), then blend with an immersion blender until you get a smooth cream.
Boil the pasta in boiling, lightly salted water and then drain it al dente (5).
Add the egg cream and stracchino (6) and mix well.
Complete with the crispy bacon (7).
Transfer the pasta to a buttered baking dish and sprinkle with the remaining grated pecorino (8). Bake at 180 ° C and cook until the surface is well browned.
After the cooking time, take the baked carbonara out of the oven and serve very hot (9).
In our baked carbonara recipe, we have chosen to use spaghetti, but you can replace them with any other pasta shape, even short, that you prefer or have available in the pantry: excellent penne, rigatoni or tortellini.
So that the pasta does not overcook during the gratin phase, it is important that the pasta is drained very al dente.
For the excellent result of this dish, it is recommended to use an excellent quality pepper, very fresh and fragrant. For an even creamier result, you can add a drop of fresh cream or milk to the egg and stracchino cream.
If you like, you can also use smoked bacon instead of bacon; if, on the other hand, you don’t like the strong flavour of pecorino, you can replace it with parmesan or grated parmesan.
It is advisable to taste the baked carbonara at the moment and very hot. Freezing is not recommended.