Carbonara – Casserole

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 180 °C (355 °F). Bring a large pot of salted water to the boil and cook 300 g spaghetti or fettuccine until just al dente (2 min under the package time, as it will keep cooking in the oven). Drain and reserve.
Meanwhile, slice 4 large bacon slices into strips. Fry in a dry skillet over medium heat for 4–5 min, until crisp and the fat has rendered.
In a bowl, whisk together 3 eggs, 250 ml sweet cream, 200 ml milk, and 50 g grated parmesan. Season with salt and a generous grind of pepper.
Place the drained pasta and bacon (with its fat) in a greased baking dish, toss briefly, then pour the egg-cream mixture evenly over the top, pressing the pasta down so it is submerged.
Bake for 30 min, until the top is golden and the custard is set. Let rest 5 min before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.