Baked Carbonara

Baked Carbonara is an interesting variation of the classic Roman dish, offering a very delicious one-course meal suitable also for when we have guests. Here’s how to prepare it:

Ingredients

• 400 g of rigatoni or mezze maniche pasta
• 150 g of guanciale
• 4 egg yolks
• 100 g of grated Pecorino Romano
• 100 g of grated Parmesan cheese
• Black pepper to taste
• Salt to taste
• Extra virgin olive oil (if necessary)

Preparation

1. Begin by preheating the oven to 180 °C.
2. Boil a large pot of salted water and cook the pasta very al dente, draining it about 2-3 minutes before the time indicated on the package.
3. Meanwhile, cut the guanciale into strips and sauté in a non-stick pan until crispy. If necessary, add a drizzle of oil.
4. In a bowl, whisk the egg yolks with Pecorino and Parmesan, adjusting with black pepper as desired.
5. Combine the drained pasta with the guanciale in the pan (off the heat) and mix well to absorb the flavors.
6. At this point, add the egg and cheese mixture to the pasta and mix quickly to avoid the eggs from setting too much.
7. Pour the pasta into an ovenproof dish, preferably in a single layer for even cooking.
8. Bake the Carbonara for about 20 minutes or until a golden crust forms on the surface.
9. Remove from the oven and let rest a few minutes before serving.

Curiosity

Although traditional Carbonara is a dish that is consumed as soon as it is cooked in a pan, the baked version is perfect for those situations where you want to prepare the meal in advance, perhaps for a dinner with friends or family. Baking in the oven gives the pasta a crunchy and satisfying texture. Remember, though, that it is a free interpretation of the classic recipe and therefore might not be considered “authentic” by a true Roman!

I recommend pairing this dish with a sparkling white wine or a light rosé, which can balance the richness of the flavors of the carbonara.