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Baked Spaghetti Carbonara
4.9 from 348 votes

Baked Spaghetti Carbonara

Baked Spaghetti Carbonara combines tender al dente spaghetti with a creamy sauce made from heavy cream and Parmesan, enriched with sautéed onions and bacon chunks. The dish is assembled in an ovenproof dish, layered with grated Parmesan and Gouda that brown beautifully under high heat.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 5 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 500 g spaghetti
  • 1 onion finely chopped
  • 100 g Bacon cut into chunks
  • 1 l heavy cream 35% fat, cooking
  • 300 g parmesan grated
  • 200 g gouda grated
  • salt
  • black pepper
  • extra virgin olive oil

Instructions

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  1. Preheat the oven to 210°C/410° F in convection mode.
  2. Boil the pasta in plenty of salted water for 1-2 minutes less than the instructions on the package, so that it is al dente.
  3. Heat a pan over medium heat. Add a little olive oil and the onion and sauté well, stirring with a wooden spoon.
  4. Add the bacon, stir, and continue cooking for 1-2 minutes.
  5. Transfer the mixture to an ovenproof dish. Add the boiled pasta, stir well, and set aside.
  6. Heat a saucepan over medium to high heat and add the cooking cream along with the Parmesan. Simmer for 4-5 minutes, stirring continuously, until the sauce thickens. Season with salt and pepper.
  7. Pour the sauce over the pasta, mix well, and sprinkle with more parmesan and gouda cheese.
  8. Bake in the oven until the cheese has browned and serve.

Notes

  • Do not overboil the pasta initially, as it will continue cooking in the oven during baking.