Name: Carbonara Lasagna
Yield: 6–8 servings
Ingredients: 1 Tbsp. unsalted butter, plus more for pan; 12 oz. thick-sliced pancetta, cut into ¼" pieces; 2 medium shallots, halved, thinly sliced (about 1 cup); 1 lb. ricotta cheese; 4 oz. Fontina cheese, shredded (about 1 cup); 2 oz. finely grated Parmesan cheese (about ½ cup); 1 Tbsp. thyme leaves; 1½ cups heavy cream; ½ tsp. coarse kosher salt; ¼ tsp. freshly ground black pepper; 1 lb. box dried lasagna noodles, cooked per box instructions and cooled, or 1 recipe (12 sheets) Fresh Pasta Sheets (recipe follows); 4 large eggs; 3 large eggs, room temperature; 1 Tbsp. extra-virgin olive oil; 2 cups all-purpose flour, plus more for dusting; 1 tsp. coarse kosher salt, plus more

Photo by Alex Lau, food styling by Pearl Jones

This recipe is one of our favorites from Lasagna: A Baked Pasta Cookbook, our October 2019 Cookbook Club pick. Part of the fun of spaghetti carbonara is that it combines all the best parts of breakfast (like eggs, ham, and cheese) with the best parts of dinner (like pasta, and having time to actually eat a sitdown meal). This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style. It’s as equally delicious served with a chilled bottle of Lambrusco on a Friday night, or for breakfast the next morning with cold brew.

Recipe notes