Imported from TikTok

Lasagna alla Carbonara

Name: Lasagna alla Carbonara
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 10 Eggs (The speaker says perhaps 10 or even 12; 10 is the first stated estimate. Pasteurized for the carbonara cream.); Guanciale (Cook until crisp; some is used between layers and some for the finish.); Béchamel sauce (Seasoned with pepper; used at the base and between layers.); Lasagna sheets (For layering.); Carbonara cream (Spread between layers and add again after baking; made with the pasteurized eggs, but its other preparation details are not provided.); Pecorino Romano (Use between layers and as a final shower over the baked lasagna.); Black pepper (A pinch between layers; also used to season the béchamel.); Smoked scamorza (For layering.)

Recipe by @napolifood @napolifood · TikTok

Imported by Carmela Manica on SeeMeCook

A layered lasagna inspired by carbonara, with pepper béchamel, carbonara cream, crispy guanciale, Pecorino Romano, and smoked scamorza. It is baked until hot, then finished with more carbonara cream, guanciale, and pecorino.

8 servings55 minItalian

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Ingredients

10 Eggs (The speaker says perhaps 10 or even 12; 10 is the first stated estimate. Pasteurized for the carbonara cream.)
Guanciale (Cook until crisp; some is used between layers and some for the finish.)
Béchamel sauce (Seasoned with pepper; used at the base and between layers.)
Lasagna sheets (For layering.)
Carbonara cream (Spread between layers and add again after baking; made with the pasteurized eggs, but its other preparation details are not provided.)
Pecorino Romano (Use between layers and as a final shower over the baked lasagna.)
Black pepper (A pinch between layers; also used to season the béchamel.)
Smoked scamorza (For layering.)

Steps

1
Pasteurize the eggs to prepare the carbonara cream. The source does not explain the pasteurization method or the precise proportions for the cream.
2
Cook the guanciale over heat until it renders and turns crisp; set aside some for layering and some for the topping.
3
Prepare the béchamel sauce and season it with pepper. The source does not give a béchamel recipe.
4
Start assembling the lasagna by spreading pepper béchamel over the base of the dish.
5
Add a layer of lasagna sheets.
6
Spread the carbonara cream over the sheets.
7
Add Pecorino Romano, a pinch of pepper, crispy guanciale, smoked scamorza, and another layer of pepper béchamel.
8
Continue layering in the same manner. The speaker counts four layers and jokes about adding a fifth; the exact layer count is not fully clear.
9
Bake at 180°C for 20 minutes.
10
After baking, add another layer of carbonara cream, crispy guanciale, and a generous shower of Pecorino Romano. Serve.

Notes

The video does not provide exact quantities for ingredients other than an estimate of 10–12 eggs. It does not specify the carbonara cream or béchamel proportions, the assembly dish size, or whether the lasagna sheets need pre-cooking. The comments suggest the egg topping is added after baking, matching the transcript's finishing action.