This is a fun recipe that kids of all ages enjoy. Best of all, it can be eaten for any meal of the day as it contains eggs, bacon, cheese, and spaghetti! Although spaghetti pies are a great way to use up leftover pasta, since this one requires an entire pound of spaghetti, unless you tend to cook on a grand scale, it is doubtful that you’ll have an entire pound of pasta leftover from any meal. I used a tall sided casserole dish that I oiled well to make my pie, but a 9-inch springform pan will work just as well. Do wrap the pan tightly in aluminum foil before you pour in the ingredients, or you could end up with a spill. You could serve some marinara alongside your pie if you prefer, but I enjoy this dish served on its own so you can taste the carbonara flavors best. You could even throw in a cup of peas into this recipe if you like!
Deborah Mele 2016
Spaghetti Carbonara Pie
- 1 Pound Dried Spaghetti
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 3 Large Eggs
- 2 Teaspoons Black Pepper
- 1 Teaspoon Salt
- 10 Ounces Grated Aged Pecorino Romano Cheese, Divided
- 6 Ounces Shredded Fontina Cheese
- 3/4 Cup Diced Pancetta, Cooked Until Golden Brown
- Cook the pasta in a large pot of lightly salted water until it is “al dente”, then drain well.
- Preheat oven to 400 degrees F.
- Butter a 9 inch casserole or springform pan.
- In a large bowl, whisk together the milk, cream, eggs, pepper, salt, 8 ounces of the Pecorino, the Fontina, and the pancetta.
- Add the pasta, and stir until well mixed.
- Pour the pasta mixture into your prepared pan.
- Sprinkle the remaining Pecorino cheese on top, then bake until set, about 35 minutes.
- Turn on the broiler, and brown the top of the pie for 2 to 3 minutes or until golden brown.
- Cool 10 to 15 minutes, then remove from pan, slice and serve.
Adapted from Food & Wine Cacio e Pepe Pasta Pie