Part of the fun of spaghetti carbonara is that it combines all the best parts of breakfast (like eggs, ham, and cheese) with the best parts of dinner (like pasta, and having time to actually eat a sitdown meal). This lasagna version of carbonara from the new cookbook "Lasagna: A Baked Pasta Cookbook," includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style. It’s as equally delicious served with a chilled bottle of Lambrusco on a Friday night, or for breakfast the next morning with cold brew.
from Latest Recipes https://ift.tt/2nF9AOR
from Latest Recipes https://ift.tt/2nF9AOR
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