Lasagna Carbonara

Begin by making your sauce. I should admit that the only thing eliminated here from a true carbonara is the use of eggs. However, I left those out as I did not want them to become scrambled during the baking process.

Boil a pot of water and cook your lasagna noodles according to package directions. Drain and set aside.

Fry your bacon. When the slices are done, pull them out of your pan and place on a paper towel-lined plate in order for the grease to drain. Then when cooled, crumble the bacon and set aside.

To a sauce pot, add the butter, and cook on medium heat until it begins to melt. Add in the garlic, cream, salt, pepper, pecorino, and parmesan cheeses. Stir well, then add in one cup of the mozzarella cheese. Stir and stir often until your sauce begins to thicken, roughly ten minutes.

Preheat your oven to 375 degrees.

Once your sauce has thickened, get your go-to lasagna pan, and ladle in some of the cheese sauce, enough to lightly coat the bottom of the dish. Place your first layer of lasagna noodles on the bottom. Sprinkle some bacon, peas, more grated parmesan cheese, and a bit more mozzarella cheese on the top. Ladle in a bit more sauce, and repeat with three more layers. Noodles, bacon and cheese sprinkles, sauce. Cover with the last few sheets of lasagna noodles, and cover the top with the cheese sauce. Sprinkle with any remaining mozzarella cheese.

Cover with aluminum foil and cook in the oven for 25 minutes. Then remove the foil, and place back in the oven, uncovered for an additional 5-10 minutes until everything is nice and bubbly.

Finally, remove the dish from the oven, and let cool for about 15 minutes. Slice, and serve. Sprinkle some of the bacon bits onto the top of the lasagna, and dig it.

Your traditional lasagna just met its match.