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1. Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot with a pinch of salt and cook for 8 minutes until soft and sweet, then add the garlic, oregano and red pepper flakes and cook for 1 minute until fragrant.
1 tbsp Salt (for pasta water),
3 tbsp Extra virgin olive oil,
1 piece Yellow onion, finely diced,
1 piece Carrot, finely diced,
3 clove Garlic cloves, minced,
1 tsp Dried oregano,
0.5 tsp Red pepper flakes
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2. Pour in the crushed tomatoes, season with black pepper and simmer gently for 20 minutes, stirring occasionally, until thick. Tear in half of the basil leaves and remove from the heat.
2 can Crushed tomatoes,
0.5 cup Fresh basil leaves,
0.5 tsp Black pepper
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3. Preheat the oven to 200°C (400°F) and grease a 23x33 cm (9x13 in) baking dish with the butter. Boil the spaghetti in generously salted water for 2 minutes less than the package directions, so it is very al dente, then drain without rinsing.
400 g Spaghetti,
1 tbsp Salt (for pasta water),
1 tbsp Butter
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4. Whisk the eggs with half of the Parmigiano-Reggiano in a large bowl. Add the warm spaghetti and toss quickly to coat, then fold in about one third of the tomato sauce so the strands are lightly dressed.
0.4 cup Parmigiano-Reggiano, grated,
2 piece Eggs
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5. Spread half of the dressed spaghetti in the baking dish, top with half of the remaining sauce and half of the mozzarella. Repeat with the remaining spaghetti, sauce and mozzarella, then sprinkle with the remaining Parmigiano-Reggiano.
300 g Fresh mozzarella, shredded or torn,
0.4 cup Parmigiano-Reggiano, grated
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6. Cover with foil and bake for 15 minutes, then uncover and bake for 15 to 20 minutes more until bubbling and golden in spots.
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7. Rest the bake for 10 minutes so it sets and slices cleanly. Scatter with the remaining fresh basil leaves and serve.
0.5 cup Fresh basil leaves
