Baked Spaghetti Carbonara

2020-09-25
  • Yield: 5
  • Servings: 5
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    336
  • Carbohydrates

    44 g
  • Cholesterol

    62 mg
  • Fat

    11 g
  • Fiber

    2.5 g
  • Protein

    15 g
  • Saturated Fat

    3.5 g
  • Serving Size

    1
  • Sodium

    319 mg
  • Sugar

    0.8 g
  • Trans Fat

    0.0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    128 mg
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Baked spaghetti Carbonara. This recipe belongs to Fine Italian Cuisine. Spaghetti with bacon and Parmesan cheese baked in a convection oven.

Baked Spaghetti Carbonara

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Ingredients

  • 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

Method

Step 1

Break spaghetti in a half. Cook in boiling, salted water until just tender (for about 10 minutes). Drain well and set aside.

Step 2

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.

Step 3

Add chopped onion and cook until softened (for about 2 minutes).

Step 4

In a large mixing bowl, combine beaten eggs, light cream, milk, Parmesan cheese, parsley, and seasoning. Stir in cooked spaghetti, bacon, and onion.

Step 5

Pour into a lightly greased baking dish.

Step 6

Preheat convection oven to 325 f (160 C). Bake in preheated oven for 20-25 minutes, or until tender.

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