Baked Spaghetti Carbonara
Indulge in a beloved Italian classic dish – pasta carbonara, elevated with a twist – baked in the oven!
Ingredients · Servings 5
- 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
Method · 50 min
- 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.
Follow Chef Giorgos Tsoulis’s recipe for a creamy and delectable baked spaghetti carbonara that you will certainly love.
