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pasta_pie_recipe We have been getting so much freaking rain in LA lately it’s amazing! We had another wave of heavy showers this past weekend and it was great! Heavy showers, gloomy skies and strong gusts of wind always put me in a cozy mood and this weekend was no exception. We stayed in for most of the weekend and enjoyed this Carbonara Pasta Pie…several times, lol.

This pasta pie is the epitome of a comfort meal; rich, hearty, carb-loading perfection. Not only is this dish super delicious and satisfying, but it’s also VERY easy to make! Only a handful of ingredients are required and most of them you probably already have on hand. This dish also makes for awesome leftovers; it holds together beautifully and reheats, covered in the oven quite well. I love to pair this dish with a simple side salad, as per usual (because balance, people!) and while my dude and I enjoyed this over the weekend, it’s a really great weeknight meal to make too! Enjoy! xx, Jenny carbonara_pasta_pie_recipe

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Carbonara Pasta Pie

Makes 1 (9 inch) pie

3 tablespoons unsalted butter, softened
3 large eggs, lightly beaten
4 ounces cream cheese, softened
1/2 cup grated Parmesan, divided
1/3 cup heavy cream
1 1/4 teaspoon salt
1/2 teaspoon cracked black pepper
12 ounces dry spaghetti, cooked until al dente
4 ounces pancetta, diced, cooked and drained
2/3 cup frozen peas, thawed
1/3 cup grated gruyere
fresh basil leaves
grated parmesan

1. Preheat oven to 350˚F.
2. Rub the inside of a 9” spring form pan with butter and set aside.
3. Pour eggs, cream cheese, half of the Parmesan, heavy cream, salt, and pepper into a mixing bowl and whisk together.
4. In another mixing bowl combine spaghetti, pancetta and peas. Pour the egg mixture over the pasta mixture and toss together until fully and evenly coated.
5. Fold in the gruyere cheese and pour the mixture into the prepared spring form pan, flattening the surface.
6. Place the pasta pie onto a baking sheet and bake for 20 minutes. Remove pie from the oven and sprinkle remaining Parmesan over the top.
7. Bake the pasta pie for an additional 5 to 7 minutes, remove from the oven and cool, about 15 minutes.
8. Gently score the perimeter of the pan with a pairing knife and carefully unhinge the pan from the sides of the pie.
9. Transfer the pasta pie onto a platter, slice into wedges and serve with fresh basil leaves and grated parmesan.

  1. Stephanie Not Specified Not Specified

    I make something similar to this (but without peas) because I just love crispy pasta pies and it’s always a hit.

    Looks delicious!

  2. Michele Not Specified Not Specified

    This sounds absolutely amazing… My favorite kind of dish – one that I know we’ll enjoy for dinner and be happy about having leftovers for lunch the next day. Recipe Pinned, and I’m looking forward to making it soon!

  3. Simone Not Specified Not Specified

    My question is, what if I make my own pasta? Would I put it in directly after making or do I throw it in some water first for a minute and then transfer?

  4. George Not Specified Not Specified

    What an extraordinary way to cook pasta. Looks very tasty! Thank for this recipe

  5. Beth Not Specified Not Specified

    Hi! I’m allergic to eggs- what might you suggest to use as a binder? When I make regular carbonara, I use the starchy pasta water to help create the creamy sauce, and that works great for that purpose, but it won’t necessarily work to help the pie hold its shape! Thoughts?

    • Jenny Park Not Specified Not Specified

      Although i haven’t tried it for this particular recipe (I’ve used this for meatballs though, with awesome results, i think a “flax egg” should work! Just combine 1 tablespoon of ground flax seed with 3 tablespoons hot water, set aside and allow it to thicken and get sticky. Then add that to the pasta mixture before pressing into the pan. You can use more ‘flax egg’ if needed, just make sure you stick to the 1:3 ratio! :) ( oh! you can also incorporate a little extra cheese as well to help keep it together! )

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