Eleventh up in the Lasagna project is
The eggs don't get scrambled in here and this a a cream based carbonara that is modified in, But I really like the embedding of the eggs into holes you cut into the lasagna mid-bake. They were pretty well set by the time they came out of the oven.
The layers are made up of a pancetta & shallots mixed into fontina and ricotta. And this is with fresh pasta, which meant I had sheets that were the exact size of the pan.
That gets topped with some thyme infused heavy cream and into the oven it goes.
When halfway done cuts holes, toss in some raw eggs and back in it goes, I think the result is rather pretty.
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