From the very first bite, I have been totally in love with Spaghetti Carbonara. It is amazingly simple, made up of just a few basic ingredients, and yet it’s so incredibly delicious – creamy (even though there’s traditionally no cream), salty with pancetta and pecorino, and plenty peppery. This recipe takes that same concept and flavor and transforms Carbonara into a sliceable, comforting bake.
1 tablespoon olive oil
3/4 cup diced pancetta
1 lb spaghetti, cooked and drained
1 cup milk
1/2 cup heavy cream
5 large eggs
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 1/2 cups Pecorino Romano cheese, grated and divided
Fresh parsley, finely chopped, for serving
Preheat oven to 425°F. Grease a 9-inch baking dish or springform pan with butter. If using springform pan, wrap outside tightly with foil and place on baking sheet.
In a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove from heat.
In a large bowl, whisk together the eggs, milk, cream, and salt and pepper. Add 2 cups of the cheese, the spaghetti, and pancetta and toss to combine.
Pour mixture into prepared pan and top with remaining cheese. Bake until egg has set, about 40 minutes.
Let cool five minutes before cutting around springform pan to loosen and releasing pan. Serve in wedges with additional pecorino and parsley and enjoy!