Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

340 g (12 oz) spaghetti
150 g (5 oz) diced pancetta
1 tbsp unsalted butter
2 garlic cloves, minced
240 ml (1 cup) heavy or double cream
2 large egg yolks (plus 4 more yolks, optional to serve)
50 g (1/2 cup) finely grated Pecorino Romano
25 g (1/3 cup) finely grated Parmesan (for the sauce)
90 g (1 cup) finely grated Parmesan (for the crust)
100 g (1 cup) shredded low-moisture mozzarella
2–3 tbsp chopped fresh parsley
1½ tsp freshly ground black pepper, plus more to finish
Salt, to taste

Do This

1. Heat oven to 220°C / 425°F. Boil spaghetti in salted water until just shy of al dente; reserve 240 ml (1 cup) pasta water, then drain.
2. While pasta cooks, crisp pancetta in a large oven-safe skillet. Add butter and garlic; cook briefly until fragrant.
3. Pour in cream and 1 tsp black pepper; simmer gently 2–3 minutes. Remove from heat, stir in Pecorino and 25 g Parmesan until smooth.
4. Whisk 2 egg yolks in a bowl. Slowly whisk in a ladle of hot cream sauce to temper, then stir yolk mixture back into skillet off the heat.
5. Toss hot spaghetti and pancetta with sauce, loosening with reserved pasta water as needed to make it silky.
6. Smooth pasta into an even layer. Top with mozzarella, then the remaining 90 g Parmesan for a thick crust; finish with 1/2 tsp black pepper.
7. Bake 10–12 minutes until bubbly and golden. Rest 3–5 minutes, top with parsley and extra pepper. Add optional soft-set egg yolks just before serving.

Why You’ll Love This Recipe

It combines the cozy creaminess of baked pasta with the bold, peppery richness of carbonara.
The generous Parmesan and mozzarella crust bakes up bubbly and golden, with a satisfying cheesy crunch.
Uses simple supermarket ingredients, but feels like a restaurant-level pasta skillet.
The optional soft-set egg yolk adds a luxurious, table-side finish that is fun and impressive for guests.

Grocery List

Produce: Garlic, fresh flat-leaf parsley
Dairy: Heavy or double cream, eggs, low-moisture mozzarella, Parmesan cheese, Pecorino Romano, unsalted butter
Pantry: Spaghetti, diced pancetta, olive oil (optional), salt, freshly ground black pepper

Full Ingredients

Pasta and Sauce

340 g (12 oz) dried spaghetti (or bucatini)
150 g (5 oz) pancetta, diced into 0.5–1 cm cubes
1 tbsp unsalted butter
2 garlic cloves, finely minced
240 ml (1 cup) heavy cream or double cream
2 large egg yolks, room temperature
50 g (1/2 cup) finely grated Pecorino Romano
25 g (about 1/3 cup) finely grated Parmesan cheese
1 tsp freshly ground black pepper
Salt, to taste (you may only need a pinch because of the pancetta and cheeses)
120–240 ml (1/2–1 cup) reserved hot pasta cooking water, as needed

Parmesan Crust and Topping

100 g (1 cup) shredded low-moisture mozzarella cheese
90 g (about 1 cup) finely grated Parmesan cheese
1/2 tsp freshly ground black pepper
2–3 tbsp finely chopped fresh flat-leaf parsley, plus extra for garnish
Extra Pecorino or Parmesan, for serving (optional)

Optional Soft-Set Egg Yolk Finish

4 additional large egg yolks (1 per serving), ideally from pasteurized eggs
Pinch of salt and black pepper for each yolk, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your equipment

Set your oven to 220°C (425°F). Place a rack in the middle of the oven. You will need a large oven-safe skillet (about 28 cm / 11 inches) or a wide, shallow casserole dish. If your skillet is not oven-safe, you can prepare the sauce in any large pan and then transfer everything to a lightly greased baking dish before adding the cheese crust and baking.

Step 2: Cook the spaghetti

Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, usually 1–2 minutes less than the package instructions. You want the pasta to have a firm bite, because it will continue cooking in the sauce and in the oven.

Before draining, carefully scoop out 240 ml (1 cup) of the hot pasta water and set aside; this starchy liquid is essential for adjusting the consistency of your sauce. Drain the spaghetti, then return it briefly to the warm pot (off the heat) so it does not clump while you finish the sauce.

Step 3: Crisp the pancetta

While the pasta cooks, place your large oven-safe skillet over medium heat. Add the diced pancetta (no oil needed; it will render its own fat). Cook, stirring occasionally, for 6–8 minutes, until the fat has rendered, the pieces are lightly crisped, and the edges are golden. Adjust the heat as needed to avoid burning.

Once the pancetta is crisp, you should have a shallow layer of rendered fat in the pan. If there is more than about 2 tbsp of fat, carefully spoon off the excess so the sauce does not become greasy, leaving enough to coat the bottom of the pan and flavor the dish.

Step 4: Build the cream base with cheese

Add the butter to the pancetta in the skillet and let it melt over medium-low heat. Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Do not let the garlic brown, as it can turn bitter.

Pour in the heavy cream and add 1 tsp of freshly ground black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it bubble softly for 2–3 minutes to thicken slightly and absorb the smoky flavor of the pancetta.

Remove the skillet from the heat. Immediately stir in the Pecorino Romano and 25 g finely grated Parmesan, whisking or stirring until you have a smooth, glossy sauce. If the sauce looks very thick at this stage, you can loosen it with a splash (about 2 tbsp) of the reserved hot pasta water. Taste and add a small pinch of salt only if needed; remember the pancetta and cheeses are already quite salty.

Step 5: Temper the egg yolks and finish the carbonara-style sauce

In a small heatproof bowl, whisk the 2 egg yolks until smooth. To prevent the yolks from scrambling, you need to temper them: while whisking constantly, slowly drizzle in a ladleful (about 60 ml / 1/4 cup) of the hot cream sauce from the skillet. Keep whisking until the mixture is silky and slightly thickened.

Pour this tempered yolk mixture back into the skillet with the rest of the cream sauce, stirring continuously. The skillet should be off the heat so the yolks gently enrich the sauce without curdling. You will be left with a velvety, luxurious, carbonara-inspired cream sauce.

Step 6: Combine the pasta with the sauce

Add the drained spaghetti directly into the skillet with the sauce and pancetta. If your skillet is too small or not oven-safe, transfer the sauce and pancetta first into your prepared baking dish, then add the pasta to that dish instead.

Use tongs to toss the pasta thoroughly so that every strand is coated with the creamy sauce. Gradually splash in reserved pasta water, 2–4 tbsp at a time, tossing between each addition, until the sauce clings silkily to the pasta but still looks slightly loose and glossy. You may not need all of the water; stop when it looks creamy and smooth, as it will thicken more in the oven.

Spread the pasta into an even layer in the skillet or baking dish, making sure the pancetta pieces are more or less evenly distributed throughout.

Step 7: Add the Parmesan crust and bake

Sprinkle the shredded mozzarella evenly over the surface of the pasta. This adds stretch and richness under the crust. Next, scatter the 90 g finely grated Parmesan over the top in a thick, even layer, covering the pasta fully to form a proper “Parmesan crust.” Finish with the remaining 1/2 tsp of freshly ground black pepper dusted across the surface for that signature carbonara-style bite.

Place the skillet or dish on the middle rack of the preheated oven. Bake for 10–12 minutes, or until the cheese is melted, the edges are bubbling, and the top is a deep golden color with a few darker toasted spots. If your oven runs cool and the top is not browning, you can switch to the broiler for the last 1–2 minutes, watching closely so it does not burn.

Remove from the oven and let the pasta rest for 3–5 minutes. This allows the sauce to settle and the crust to firm up slightly.

Step 8: Finish with parsley and optional soft-set egg yolks

Scatter the chopped parsley over the hot Parmesan crust for freshness and color. Add extra black pepper and a light shower of Pecorino or Parmesan, if you like a stronger cheese flavor.

For an optional soft-set egg yolk finish, carefully make four small, shallow wells in the top of the pasta with the back of a spoon. Gently slide one raw egg yolk into each well, using pasteurized eggs if food safety is a concern. The residual heat from the pasta will start to lightly thicken the yolks while keeping them glossy and runny inside. If you prefer them slightly more set, you can return the dish to the turned-off, still-warm oven for 1–2 minutes, watching very closely to avoid fully cooking them.

To serve, spoon portions into warm bowls, making sure each serving gets some of the crispy Parmesan crust, plenty of sauce, pancetta, and, if using, a yolk to stir through for extra richness.

Pro Tips

Use finely grated cheese: For both the sauce and the crust, grate Parmesan and Pecorino very finely (a microplane or fine grater works best). This helps them melt smoothly and create an even, crisp crust.
Mind the salt: Pancetta, Parmesan, and Pecorino are all salty. Salt your pasta water generously, but go lightly on additional salt in the sauce until you have tasted it at the end.
Control the heat for the yolks: Always temper the yolks off the heat for the sauce, and keep the skillet away from direct flame once the eggs are added to prevent scrambling.
Do not overcook the pasta: Slightly undercooking the spaghetti is key. It will finish to perfect tenderness in the hot sauce and oven, rather than turning mushy.
Let it rest before serving: A 3–5 minute rest after baking helps the sauce thicken just enough so portions hold together, while still staying creamy underneath the crust.

Variations

Smoky bacon twist: Substitute thick-cut smoked bacon or guanciale for the pancetta. Cook it slowly to render the fat and develop deep flavor before adding the cream.
Garlic and herb version: Add an extra clove of garlic and a teaspoon of finely chopped fresh thyme or oregano to the cream for a slightly more aromatic, herb-forward flavor.
Extra cheesy four-cheese crust: Mix 45 g (1/2 cup) grated provolone or fontina into the mozzarella and Parmesan topping for an even gooier, more complex cheese crust.

Storage & Make-Ahead

This Parmesan Crust Carbonara is at its very best straight from the oven, especially if you are using the optional egg yolk finish. However, leftovers do keep reasonably well. Allow the baked pasta (without raw yolks on top) to cool to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in a 180°C (350°F) oven, covered with foil, for 15–20 minutes, removing the foil for the last 5 minutes to re-crisp the cheese. You can also reheat gently in a skillet with a splash of cream or milk to re-loosen the sauce, though the crust will soften. It is not ideal for freezing, as the dairy-based sauce can separate and the pasta can become mushy after thawing. If you want to work ahead, you can cook the pancetta and grate all cheeses in advance; store them separately in the fridge and assemble and bake just before serving.

Nutrition (per serving)

Approximate values for one of four servings (without optional finishing egg yolk): about 800 calories; 38 g protein; 70 g carbohydrates; 40 g total fat (23 g saturated fat); 170 mg cholesterol; 3 g dietary fiber; 1,600 mg sodium. Adding a raw egg yolk on top adds roughly 55 calories, 5 g fat, and 2.5 g protein per serving. These numbers will vary based on exact brands and portion sizes used.

Parmesan Crust Carbonara With Pancetta and Egg Yolk