Carbonara lasagne: the recipe for a delicious and original first course

How to prepare carbonara lasagne

Step 1

Prepare the béchamel sauce: Melt the butter in a saucepan, then add the flour1, mix and thicken until you get a golden roux.

step 2

At this point, slowly pour in the hot milk2.

step 3

Stir constantly with a whisk to avoid lumps forming3; Once it has thickened slightly, remove from the heat.

Step 4

The béchamel sauce needs to be quite liquid so that the lasagne doesn’t dry out too much when cooking. Now add the egg yolk4.

Step 5

Mix very quickly with a whisk to combine perfectly5, then add salt and pepper and season with a pinch of nutmeg.

Step 6

Place the bacon slice on a cutting board and cut it into strips6.

Step 7

Fry the bacon until crispy and golden brown7, then transfer to a plate lined with absorbent kitchen paper.

Step 8

Spread a thin layer of béchamel sauce on the bottom of a baking dish8.

Step 9

Place a sheet of fresh egg noodles on top and cover with plenty of béchamel sauce9.

Step 10

Add the diced provola and bacon10, then repeat until you run out of ingredients.

Step 11

Finally, sprinkle the surface with grated Pecorino11.

Step 12

Bake in a preheated oven at 190°C for about 25 minutes, until a nice golden and crispy crust forms. Bake12and let rest for about 10 minutes before serving.

Step 13

Season with chopped parsley and enjoy the carbonara lasagne13.

storage
Carbonara lasagne will keep in the fridge, wrapped in cling film, for a maximum of 2 days. Alternatively, you can place it in the freezer both before and after cooking and freeze it for up to 1 month .