This pasta carbonara torte is a dinner recipe that impresses without the stress. Combining the hearty, comforting flavors of carbonara with a creative baked twist, it’s the ultimate Mediterranean-inspired dish to elevate your next meal.
Whether you’re hosting friends or preparing a cozy family dinner, this dish promises to delight with its bold flavors and elegant presentation.
Why This Torte is a Dinner Winner
What makes this recipe stand out is its unique structure. Unlike traditional carbonara, this baked version transforms familiar pasta into a golden, sliceable torte.
Layers of crisp pancetta, savory cheeses, and cherry tomatoes add depth to every bite, while fresh sage delivers a fragrant, herbaceous note.
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This dish isn’t just delicious—it’s versatile, too. You can prepare it in advance, refrigerate it, and bake it when ready, making it perfect for busy weeknights or special occasions.
Key Ingredients That Make a Difference
This dinner recipe relies on a few standout ingredients to deliver its rich flavor profile:
- Pancetta or bacon: Crispy and smoky, it sets the foundation for the classic carbonara flavor.
- Gruyère, pecorino, and Parmigiano-Reggiano cheeses: Each brings its unique texture and flavor, creating a creamy, savory combination.
- Cherry tomatoes: Their sweetness balances the richness, adding a fresh Mediterranean touch.
- Fresh sage: This herb elevates the dish with its earthy, aromatic qualities.
These ingredients come together harmoniously, creating a meal that’s both rustic and refined.
Tips for a Perfect Pasta Torte
Want to make sure your torte turns out perfect? Here are a few tips to keep in mind:
- Undercook the pasta slightly. This ensures it finishes cooking in the oven without becoming mushy.
- Use an oven-safe skillet. Transitioning from stovetop to oven in one pan keeps the process seamless.
- Layer your cheese strategically. Save some Gruyère and pecorino for the top to create that irresistible golden crust.
- Let it rest before slicing. Allowing the torte to cool slightly helps it hold its shape for clean, beautiful slices.
Dietary Modifications & Substitutions
This recipe is easily adaptable to suit various dietary needs. Here are some modifications to try:
- Vegetarian option: Swap pancetta with sautéed mushrooms or sun-dried tomatoes for a plant-based alternative.
- Gluten-free: Use gluten-free spaghetti to make the dish accessible for those with gluten sensitivities.
- Lighter version: Opt for low-fat cheese and reduce the amount of pancetta for a healthier take.
These adjustments ensure everyone at your table can enjoy this flavorful dinner recipe.
Perfect Pairings for a Mediterranean Feast
To round out this pasta carbonara torte, consider serving it with simple, Mediterranean-inspired sides:
- A crisp arugula and citrus salad to brighten the meal.
- Crusty whole-grain bread to soak up any cheesy remnants.
- A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the creamy, savory notes.
These additions create a balanced, flavorful dining experience.
A Crowd-Pleasing Dinner Recipe for Any Occasion
Whether you’re celebrating a special evening or simply looking for a new favorite recipe, this pasta carbonara torte fits the bill. Its blend of Mediterranean-inspired flavors, easy preparation, and stunning presentation make it a dinner recipe worth repeating.
Bring the flavors of the Mediterranean to your table tonight with this unforgettable dish. Simple yet sophisticated, it’s sure to earn a spot in your regular dinner rotation.
Pasta Carbonara Torte with Tomatoes & Sage Dinner Recipe
Equipment
- Large pot
- 10-inch oven-safe skillet
Ingredients
- Kosher salt as needed
- 1 pound spaghetti
- 8 ounces pancetta or thick-cut bacon diced
- 2 tablespoons minced fresh sage leaves
- 1½ cups whole milk
- 7 ounces Gruyère cheese grated (1¾ cups)
- 7 ounces young pecorino cheese such as Pecorino Toscano, grated (1¾ cups)
- 3 ounces Parmigiano-Reggiano cheese grated (¾ cup)
- ½ cup cherry tomatoes quartered
- 3 large eggs lightly beaten
- 2½ teaspoons freshly ground black pepper
- Fresh chopped chives for garnish
Instructions
- Cook the Spaghetti: In a large pot, bring generously salted water to a rolling boil. Add the spaghetti and cook until it is just slightly underdone—about two minutes less than what the package instructions recommend. This ensures the pasta won’t overcook in the oven. Drain thoroughly and set aside.
- Preheat the Oven: While the spaghetti is cooking, set your oven to 425°F to preheat.
- Prepare the Pancetta and Sage: Heat a 10-inch oven-safe skillet over medium-high heat. Add the diced pancetta and cook until it becomes crisp and golden, about 7–10 minutes. Stir in the minced sage and cook for an additional minute to release its aroma. Remove the skillet from heat.
- Combine All Ingredients: Into the skillet with the pancetta and sage, add the drained spaghetti, whole milk, 1½ cups of Gruyère, 1½ cups of pecorino, the Parmigiano-Reggiano, cherry tomatoes, eggs, 2 teaspoons of salt, and freshly ground black pepper. Toss everything together until well mixed and evenly coated.
- Top and Bake: Spread the mixture out evenly in the skillet. Sprinkle the remaining Gruyère and pecorino cheeses over the top. Place the skillet in the oven and bake for about 40 minutes, or until the dish is bubbling and the top has turned a golden-brown color.
- Cool and Serve: Let the torte rest for a few minutes after removing it from the oven to allow it to firm up slightly. Garnish with freshly chopped chives before slicing and serving.
Notes
- Assemble the dish up to 8 hours in advance and refrigerate before baking for easy preparation.
- Pair with a fresh tomato salad in the summer or a citrus salad in colder months for a complete dinner.
- For extra crispness, broil the torte for 2–3 minutes after baking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.