Lasagna Carbonara

Ingredients

6 tablespoons butter, plus more for greasing pan

1 (16-ounce) package Lasagna Pasta1 (16-ounce) package Lasagna Pasta

12 ounces thick-sliced pancetta, cut into ¼" pieces

2 shallots, halved & thinly sliced

1 pound ricotta cheese

1 cup DeLallo Sharp White English Cheddar, shredded

1 tablespoon thyme leaves

2 ¼ cups heavy cream

1 cup freshly grated Imported Parmigiano-Reggiano

½ cup freshly grated DeLallo Imported Italian Pecorino Romano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

6 large eggs

Directions

Place a rack in lower third of oven. Preheat oven to 375F. Lightly butter an 11” x 8” glass or ceramic baking dish.

Bring a large pot of salted water to a boil. Cook lasagna according to package instructions. Drain and rinse to prevent sticking.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden brown, about 8-10 minutes. Reduce heat to medium, then add shallots. Stirring occasionally, cook until softened, about 5 minutes.

Using a slotted spoon, transfer shallots and pancetta to a large bowl. Allow to cool slightly, then add the ricotta and Cheddar.

Drain the drippings from skillet. Add 4 tablespoons of butter. On medium-high heat, melt butter with thyme, cream, Parmigiano-Reggiano, Pecorino, salt and pepper. Stir until sauce begins to thicken, roughly 10 minutes.

Evenly arrange a layer of noodles on the bottom of the prepared pan. Dollop with ¼ of the ricotta mixture, then top with another layer of noodles. Repeat three more times with the remaining filling and noodles. Pour cream sauce over the top noodle layer. Shake pan gently to distribute and press with a large spoon to compact slightly. Bake lasagna for 40 minutes.

Remove dish from the oven. Using a large spoon, create 6 wells on the top of the lasagna. Crack an egg into each well. Cover dish with foil and continue to bake until egg whites are set, about 6-8 minutes. Allow to rest for 15 minutes. Cut and serve.