Baked Pasta Gratin with Bacon, Cream, Eggs and Peas (Carbonara)

Ingredients

• 500 g spaghetti
• Salt
• 250 g tomatoes
• 100 g smoked bacon (slices)
• 1 onion
• 1 tbsp butter
• Pepper
• a pinch nutmeg
• 200 g frozen peas
• 4 eggs
• 200 ml heavy cream (at least 30% fat)
• butter (for the dish)
• chive stems (for garnish)
• parmesan (for serving)

Instructions

1. 1.

   Preheat oven to 200°C (400°F). Cook spaghetti in boiling salted water until al dente, drain, rinse with cold water and set aside. Wash tomatoes, remove stems and cut flesh into pieces. Slice bacon into strips. Peel and finely chop onion.

2. 2.

   Sauté onion in butter until translucent, add bacon and cook briefly. Mix in spaghetti, season with salt, pepper and nutmeg. Set aside 2 tbsp each of peas and tomatoes. Stir remaining peas and tomatoes into the pasta mixture.

3. 3.

   Whisk eggs with cream and gently fold into the pasta. Transfer to a greased baking dish. Arrange reserved peas and tomatoes decoratively on top. Bake in preheated oven for 40-50 minutes until golden. Sprinkle with chive tips before serving. Add fresh grated Parmesan as desired.