Today I’m really happy and satisfied to share with you a fantastic recipe for Traditional Super Creamy Carbonara Lasagna. I want to clarify that the ingredients are from the true carbonara, that is, egg yolks, pecorino cheese, and guanciale. The only additional ingredients being this a lasagna are the béchamel sauce and smoked scamorza cheese. If you wish, you could add scamorza or mozzarella, but in my personal opinion, the smoked flavor creates the perfect harmony with this dish, but it’s your choice. The only advice I give if you want to add mozzarella is to drain its liquid well; otherwise, the lasagna will be very wet inside. I tried to follow the tradition of real carbonara as closely as possible. Friends, you can’t even imagine the goodness of this dish that I recommend making in every detail. Moreover, this is the right time to try recipes for Christmas lunch, and I assure you that with this, you’ll amaze all your guests! If you want to try another lasagna, in this case, traditional Apulian, try the Lasagna with sausage, turnip tops, and burrata, truly special.

Here are more lasagnas

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

867.92 Kcal

calories per serving

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Energy 867.92 (Kcal)
Carbohydrates 39.01 (g) of which sugars 7.53 (g)
Proteins 28.20 (g)
Fat 66.25 (g) of which saturated 23.17 (g)of which unsaturated 26.25 (g)
Fibers 1.96 (g)
Sodium 1,844.12 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 package egg lasagna (fresh)
3.5 oz egg yolks (6 egg yolks)
10.5 oz guanciale
2 cups béchamel sauce
3.5 oz pecorino romano
to taste pepper
10.5 oz smoked scamorza cheese

Tools

1 Baking dish
1 Cutting board
3 Bowls

Steps

The first thing to do is to cut the guanciale into thin strips, remove the rind but set it aside.
Once the guanciale is cut, sear it in a pan, including the rind, which naturally will not be added to the lasagna. It will release more fat and make it crispy just right
Separate the guanciale fat, place it in a small bowl, and set the guanciale aside in another bowl
Now proceed with the preparation of the egg cream. Separate the yolks from the whites and place the yolks in a bowl.
Pasteurize the eggs by adding two tablespoons of warm water to the yolks, and pasteurize them in a bain-marie at 140°F, whisking slightly for a couple of minutes. (You can also skip this step if you want; I did it out of caution, but it can be safely omitted since the eggs will be cooked in the oven anyway)
Once the guanciale fat is cold, add it to the eggs and mix with a whisk to blend well.
Add pepper to the béchamel sauce and stir
Slice the smoked scamorza cheese thinly
Grate the pecorino romano cheese and place it in a bowl.
We have now prepared all the ingredients needed to make the carbonara lasagna. Let’s start assembling. In the baking dish, first pour the béchamel sauce
then the first sheet of lasagna
Pour the egg cream over the first sheet
the pecorino cheese
the guanciale strips
more béchamel sauce
the slices of scamorza cheese, a few drops of béchamel sauce
and begin again with the lasagna sheet with egg cream, pecorino cheese, guanciale, béchamel sauce, and scamorza cheese. Continue and repeat until you reach 4 layers of lasagna, ending with a bit more egg cream
Finish with the béchamel sauce and more pecorino cheese
and cook in a preheated oven at 356°F for 25 minutes