Baked Spaghetti Carbonara
- Yield: 5
- Servings: 5
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Saturated Fat3.5 g
Baked spaghetti Carbonara. This recipe belongs to Fine Italian Cuisine. Spaghetti with bacon and Parmesan cheese baked in a convection oven.
- 1 pound (480 g) uncooked spaghetti
- 6 slices bacon,diced
- 1 onion.peeled and chopped
- 4 eggs,beaten
- 1 cup (250 g) light (5%) cream
- 1 cup (250 ml) milk
- 1/2 cup (125 g) freshly grated Parmesan cheese
- 1/4 cup (60 g) chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Break spaghetti in a half. Cook in boiling, salted water until just tender (for about 10 minutes). Drain well and set aside.
In a small nonstick skillet, cook bacon over medium-high heat until crispy (for about 4 minutes). Drain off all but 1 tablespoon (15 ml) fat.
Add chopped onion and cook until softened (for about 2 minutes).
In a large mixing bowl, combine beaten eggs, light cream, milk, Parmesan cheese, parsley, and seasoning. Stir in cooked spaghetti, bacon, and onion.
Pour into a lightly greased baking dish.
Preheat convection oven to 325 f (160 C). Bake in preheated oven for 20-25 minutes , or until tender.