Lasagne alla Carbonara by @federicofusca

N/A
Hard

6 servings

🌾

500 g

Flour

🥚

5

Eggs

🥓

280 g

Guanciale

🟡

8 count

Egg Yolks

🥚

2

Eggs

🧀

250 g

Pecorino Romano

🧀

150 g

Parmigiano

🧂

Salt

🌶️

Black Pepper

🥛

2 l

Milk

🧈

140 g

Butter

🧂

Salt

Preparation Steps

  1. Step 1/22

    Place 500 g all-purpose flour on a work surface, make a well in the center, and add 5 whole eggs.

    all-purpose flour
    whole egg
    🍴fork
    🥣large mixing bowl

  2. Step 2/22

    Beat the eggs with a fork and gradually incorporate the surrounding flour until a rough dough forms.

    all-purpose flour
    whole egg
    🍴fork

  3. Step 3/22

    Knead the pasta dough for about 10 minutes until smooth and elastic.

  4. Step 4/22

    Cover the pasta dough and let it rest for 30 minutes at room temperature.

    🥣large mixing bowl

  5. Step 5/22

    Cut 280 g guanciale into small strips or cubes on a cutting board.

    guanciale
    🔪knife
    🔪cutting board

  6. Step 6/22

    Cook the guanciale in a dry pan over medium heat until crisp and its fat has rendered.

    guanciale
    🥄wooden spoon

  7. Step 7/22

    Remove the crisp guanciale from the pan and reserve its rendered fat.

    guanciale
    slotted spoon

  8. Step 8/22

    Grate 250 g Pecorino Romano cheese and 150 g Parmigiano Reggiano cheese.

    Pecorino Romano cheese
    Parmigiano Reggiano cheese
    🧀grater

  9. Step 9/22

    Whisk 8 egg yolks and 2 whole eggs with the grated cheeses until a thick cream forms.

    egg yolk
    whole egg
    Pecorino Romano cheese
    Parmigiano Reggiano cheese
    🥣large mixing bowl
    🥄whisk

  10. Step 10/22

    Season the egg and cheese cream with black pepper and a small amount of salt.

    black pepper
    salt
    🥄whisk

  11. Step 11/22

    Melt 140 g butter in a saucepan over medium-low heat.

    butter
    🥄wooden spoon

  12. Step 12/22

    Whisk in 140 g flour from the pasta flour and cook the roux for 2 minutes without browning it.

    all-purpose flour
    butter
    🥄whisk

  13. Step 13/22

    Gradually whisk 2 l whole milk into the roux until smooth.

    whole milk
    🥄whisk

  14. Step 14/22

    Simmer the milk sauce, stirring constantly, until thick enough to coat a spoon.

    🥄wooden spoon

  15. Step 15/22

    Season the milk sauce with salt and cool it slightly before assembling.

    salt
    🥄wooden spoon

  16. Step 16/22

    Roll the rested pasta dough into thin sheets large enough for the baking dish.

    all-purpose flour
    🪵rolling pin
    🔪knife

  17. Step 17/22

    Spread a thin layer of the milk sauce over the bottom of the baking dish.

    whole milk
    butter
    all-purpose flour
    🍲baking dish
    🥄ladle

  18. Step 18/22

    Arrange one layer of fresh pasta sheets over the sauce.

    all-purpose flour
    whole egg
    🍲baking dish

  19. Step 19/22

    Add milk sauce, crisp guanciale, and portions of the egg-cheese cream over the pasta layer.

    guanciale
    egg yolk
    whole egg
    Pecorino Romano cheese
    Parmigiano Reggiano cheese
    whole milk
    butter
    🍲baking dish
    🥄ladle

  20. Step 20/22

    Repeat the pasta and filling layers until all components are used, finishing with milk sauce and cheese.

    all-purpose flour
    whole egg
    guanciale
    egg yolk
    Pecorino Romano cheese
    Parmigiano Reggiano cheese
    whole milk
    butter
    🍲baking dish
    🥄ladle

  21. Step 21/22

    Bake the lasagna at 180°C (350°F) until browned and bubbling, about 25 minutes.

    🍲baking dish

  22. Step 22/22

    Rest the baked lasagna for 10 minutes, then cut it into 8 portions and serve warm.

    🔪knife
    🍲baking dish

Composition

Ingredients

Types

Meat, Eggs, Seasonings, Dairy

Ingredients

Flour, Eggs, Guanciale, Egg yolks, Pecorino romano, Parmigiano, Salt, Black pepper, Milk, Butter

Allergens

Egg, Milk

Dietetics

Dietary regimen

High-protein

Calories

1040 kcal

Macro nutrients

Protein: 47g, Carbohydrates: 76g, Fat: 57g, Saturated fat: 28g, Fiber: 3g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 800mg, Sodium: 1450mg, Iron: 4mg, Phosphorus: 1050mg

Vitamins

Vitamin A: 450µg, Vitamin B12: 2.4µg, Vitamin D: 2.1µg, Riboflavin: 0.8mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

large mixing bowl, fork, rolling pin, knife, cutting board, whisk, wooden spoon, grater, baking dish, ladle, fine-mesh sieve

Appliances

stovetop, oven

Type

Type

Type Of Dish

Main Course, Pasta Bake

Occasions

Sunday Lunch, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Chewy, Tender, Crispy, Rich

Flavors

Savory, Salty, Cheesy, Porky, Peppery, Umami, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave at room temperature longer than 2 hours,Keep covered), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot), freezer : 2 months (Wrap portions tightly,Freeze in airtight containers,Thaw overnight in the refrigerator before reheating)