Baked Spaghetti Carbonara

Indulge in a beloved Italian classic dish – pasta carbonara , elevated with a twist – baked in the oven!



Follow Chef Giorgos Tsoulis’s recipe for a creamy and delectable baked spaghetti carbonara that you will certainly love.





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Baked Spaghetti Carbonara
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If you love spaghetti carbonara then you have to try this baked carbonara recipe. It's to die for.

Course Main Course Cuisine Italian

Prep Time 10 minutes minutes Cook Time 40 minutes minutes Total Time 50 minutes minutes

Servings 5 servings

Author Giorgos Tsoulis


Ingredients 500 g spaghetti 1 onion finely chopped 100 g bacon cut into chunks 1 l cooking/heavy cream 35% fat 300 g parmesan grated 200 g gouda grated salt pepper extra virgin olive oil Metric – US Customary
Instructions Preheat the oven to 210°C/410° F in convection mode. Boil the pasta in plenty of salted water for 1-2 minutes less than the instructions on the package, so that it is al dente. Heat a pan over medium heat. Add a little olive oil and the onion and sauté well, stirring with a wooden spoon. Add the bacon, stir, and continue cooking for 1-2 minutes. Transfer the mixture to an ovenproof dish. Add the boiled pasta, stir well, and set aside. Heat a saucepan over medium to high heat and add the cooking cream along with the Parmesan. Simmer for 4-5 minutes, stirring continuously, until the sauce thickens. Season with salt and pepper. Pour the sauce over the pasta, mix well, and sprinkle with more parmesan and gouda cheese. Bake in the oven until the cheese has browned and serve.

Notes Chef’s tip : Don’t boil the pasta too much because it will cook more in the oven.

 




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