Baked Spaghetti Carbonara with Pancetta and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A baked twist on classic carbonara featuring crispy pancetta, creamy eggs, and Parmesan cheese baked with spaghetti for a comforting meal. This Italian pasta recipe, ready in about 45 minutes, pairs spaghetti, pancetta, and large eggs for a weeknight-friendly dinner. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8 minutes until al dente. Drain and set aside.
  2. Step 2: In a large skillet over medium heat, cook 6 oz diced pancetta for 5-6 minutes until crispy. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat.
  3. Step 3: In a large mixing bowl, whisk together 3 large eggs, 1 cup finely grated Parmesan cheese, 1/2 cup heavy cream, 1 tsp salt, and 1 tsp freshly ground black pepper until smooth.
  4. Step 4: Add the cooked spaghetti and pancetta mixture to the egg mixture and toss quickly to combine, ensuring the eggs do not scramble.
  5. Step 5: Transfer the spaghetti mixture into a greased 9x13 inch baking dish. Bake for 20-25 minutes until the top is golden and the sauce is set.
  6. Step 6: Remove from oven and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley if desired before serving.

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