Baked Spaghetti Carbonara with Pancetta and Parmesan
A baked twist on classic carbonara featuring crispy pancetta, creamy eggs, and Parmesan cheese baked with spaghetti for a comforting meal. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs spaghetti, pancetta, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.
Ingredients
- 12 oz spaghetti
- 6 oz, diced pancetta
- 3 large eggs
- 1 cup, finely grated Parmesan cheese
- 1/2 cup heavy cream
- 2, minced garlic cloves
- 1 tsp, freshly ground black pepper
- 1 tsp salt
- 2 tbsp, chopped (optional) fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add the cooked spaghetti and pancetta mixture to the egg mixture and toss quickly to combine, ensuring the eggs do not scramble.
- 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.
- Step 6: Remove from oven and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley if desired before serving.
Frequently asked questions
How long does Baked Spaghetti Carbonara with Pancetta and Parmesan take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Spaghetti Carbonara with Pancetta and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Baked Spaghetti Carbonara with Pancetta and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Spaghetti Carbonara with Pancetta and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Spaghetti Carbonara with Pancetta and Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
