Carbonara Peppercorn Trio Lasagna

Instructions: 

1. Preheat oven to 350 degrees F. Place a rack in oven. Lightly butter an 11 x 8" baking dish. 
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until most of the fat is rendered and pancetta is golden, about 8–10 minutes. Reduce heat to medium, add shallots, and cook, stirring frequently, until softened, about 5 minutes. Using a slotted spoon, transfer shallots and pancetta to a large bowl. Let cool slightly, then stir in ricotta, fontina, and Parmesan.
3. Pour off fat and return skillet to medium-high heat. Add thyme, then pour in cream, scraping up browned bits stuck to bottom of pan. Bring to a simmer. Season with salt & pepper. Remove from heat.
4. Lay dry noodles in baking dish (use enough noodles in each layer so they overlap slightly and cover bottom of pan). Dollop with 1/4 of cheese mixture and top with another layer of noodles. Repeat three more times with the remaining filling and noodles, ending with a layer of noodles. Pour cream mixture over lasagna dish. Shake dish gently to distribute and press with a spatula to compact slightly. Bake lasagna until golden, about 40 minutes.
5. Crack eggs into individual bowls. Press a 2" round cookie cutter into lasagna, going about halfway down. Carefully remove top layers of lasagna to create a well. Repeat to create 3 more. Gently drop 1 egg in each well. Cover with foil and continue to bake until egg whites are just set, about 5–7 minutes. Let sit 15 minutes before serving.
6. Divide pasta into serving dishes. Season with salt & pepper. Serve and enjoy!