CARBONARA LASAGNA
6 TO 8 SERVINGS
1 tablespoon unsalted butter, plus more for the dish
12 ounces thick-sliced pancetta, cut into ¼-inch dice
2 medium shallots, halved and thinly sliced (about 1 cup)
1 pound ricotta cheese
4 ounces Fontina cheese, shredded (about 1 cup)
2 ounces freshly grated Parmesan cheese (about ½ cup)
1 tablespoon fresh thyme leaves, removed from the stem
1½ cups heavy cream
½ teaspoon coarse kosher salt (preferably Diamond Crystal)
¼ teaspoon freshly ground black pepper
1 recipe (12 sheets; about 12 ounces) Fresh Pasta Sheets (
this
page), cooked
4 large eggs
Preheat the oven to 375°F with a rack in the lower third.
Lightly butter an 8 x 11-inch (2-quart) glass or ceramic
baking dish.
Make the cheese mixture: Melt 1 tablespoon butter in a large
skillet over medium-high heat. Add the pancetta and cook,
stirring occasionally, until most of the fat is rendered and the
pancetta is golden, 8 to 10 minutes. Add the shallots and
cook over medium heat, stirring, until softened, about 5
minutes. Using a slotted spoon, transfer the shallots and
pancetta to a bowl. Let cool slightly, then stir in the ricotta,
Fontina, and Parmesan.
Infuse the cream: Pour off the fat and return the skillet to
medium-high heat. Stir in the thyme, then the heavy cream,
scraping up the browned bits stuck to the pan. Bring just to
a simmer and season with the salt and pepper. Remove
from the heat.
Assemble the lasagna: Cut the noodles to fit the dish and
arrange a layer of two in the bottom, overlapping slightly.
Dollop with one quarter of the cheese mixture and top with
another layer of noodles. Repeat three more times with the
remaining filling and noodles, ending with a layer of noodles
(you will have several leftover). Pour the cream over the
lasagna. Shake the dish gently to distribute. Press with a
spatula to compact slightly.
Bake the lasagna: Bake the lasagna until golden, about 40
minutes. Crack the eggs into individual bowls. Press a 2-inch
round cookie cutter into the lasagna, going about halfway
down. Carefully remove the top layers of lasagna to create a
well. Repeat to create three more. Gently drop 1 egg in each
well and return to the oven. Cover with foil and bake until
the egg whites are just set, 5 to 7 minutes longer. Let rest
for 15 minutes before serving.
