Spaghetti carbonara ovenschotel: A creamy delight awaits!
A delicious and creamy spaghetti carbonara baked casserole that combines the classic flavors of carbonara with the convenience of a one-dish meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 300g spaghetti
- 150g pancetta or bacon, diced
- 2 large eggs
- 200ml heavy cream
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and sauté for an additional minute.
- In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with salt and pepper.
- Combine the cooked spaghetti with the pancetta mixture, then pour the egg and cream mixture over the top. Toss to combine.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute pancetta with sautéed mushrooms.
- Make sure to use freshly grated Parmesan for the best flavor.
- This dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg