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!). While my dude and I enjoyed this over the weekend, it’s a really great weeknight meal to make too!
If you’re into this Carbonara Pasta Pie, we also have this Cacio e PepePasta Pie that is so good and vegetarian friendly! But if you have your heart set on carbonara, we get that, and our Baked Carbonara Mac and Cheese is also a very delicious recipe!
Enjoy!!! Xx,
Jenny
Carbonara Pasta Pie
INGREDIENTS
- 3 tablespoons unsalted butter, softened
- 3 large eggs, lightly beaten
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan, divided
- ⅓ cup heavy cream
- 1 ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 12 ounces dry spaghetti, cooked until al dente
- 4 ounces pancetta, diced, cooked and drained
- ⅔ cup frozen peas, thawed
- ⅓ cup grated gruyere
garnish
- fresh basil leaves
- grated parmesan
INSTRUCTIONS
- Preheat oven to 350˚F.
- Rub the inside of a 9” spring form pan with butter and set aside.
- Pour eggs, cream cheese, half of the Parmesan, heavy cream, salt, and pepper into a mixing bowl and whisk together.
- 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.
- Fold in the gruyere cheese and pour the mixture into the prepared spring form pan, flattening the surface.
- 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.
- Bake the pasta pie for an additional 5 to 7 minutes, remove from the oven and cool, about 15 minutes.
- Gently score the perimeter of the pan with a pairing knife and carefully unhinge the pan from the sides of the pie.
- Transfer the pasta pie onto a platter, slice into wedges and serve with fresh basil leaves and grated parmesan.
NOTES
- *Makes 1 (9 inch) pie
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I had to use thick cut bacon as pancetta is unavailable where I live. It was great!
Hi there!
I only have a 10″ springform pan.
Do I just reduce the baking time? By how much?
Thanks!
Hi! The baking time should roughly remain the same…give or take a few minutes. I would just check it about 5-7 minutes before the instructed time to see how done it is!
Made this tonight and it was great!
Thank you 😊
Would a regular pie pan work also?
Yes, you just probably won’t use all the hash browns it calls for, or egg filling.
What else could be used if I don’t have a springform pan?
You can use a deeper glass pie dish, but then we wouldn’t recommend popping it out like you would in a springform but it will still be delicious!
Are you able to sub gruyere with just more parm ?
Yes. Just don’t skimp because it does help hold the overall pasta pie together.
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?
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! )
Thanks! I use flax eggs all the time when baking, but I hadn’t really considered them for a savory purpose like this! I’ll have to give it a shot.
Oh nice! Hope it works out!????
What an extraordinary way to cook pasta. Was very tasty! Thank for this recipe
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?
This was absolutely amazing… My favorite kind of dish – one that we enjoyed for dinner and will be happy about having leftovers for lunch the next day.
I make something similar to this (but without peas) because I just love crispy pasta pies and it’s always a hit.
Looks delicious!
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