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    Home > Blog > Pasta & Noodles > Carbonara Pasta Pie

    Carbonara Pasta Pie

    by Jenny Park · Published: Feb 22, 2017 · Modified: May 25, 2020

    Jump to Recipe
    A close up of a sliced carbonara pasta pie with a silver pie server.

    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!

    Cacio e pepe pasta pie with slices cut.
    A close up of creamy baked carbonara mac and cheese.

    Enjoy!!! Xx,

    Jenny

    Click here for our entire Pasta & Noodles Recipe Collection!
    A sliced carbonara pasta pie with a silver pie server and small plates.

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    A close up of a sliced carbonara pasta pie with a silver pie server.

    Carbonara Pasta Pie

    5 from 17 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      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

    You Might Also Love...

    • Basic carbonara recipe in a bowl.Carbonara Recipe
    • Cacio e pepe pasta pie with slices cut.Cacio e Pepe Pasta Pie
    • A close up of creamy baked carbonara mac and cheese.Creamy Baked Carbonara Mac and Cheese

    February 22, 2017 / 18 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Ham, Spinach and Swiss Stuffed Breakfast Crepes
    Next Post: Herb and Cheese Dutch Baby Next Post >

    Reader Interactions

    February 22, 2017 / 18 Comments

    Comments

      5 from 17 votes (11 ratings without comment)

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    1. Jacque

      November 17, 2024 at 11:51 am

      5 stars
      I had to use thick cut bacon as pancetta is unavailable where I live. It was great!

      Reply
    2. Shuba

      March 12, 2021 at 6:16 pm

      Hi there!

      I only have a 10″ springform pan.
      Do I just reduce the baking time? By how much?

      Thanks!

      Reply
      • Jenny Park

        March 14, 2021 at 3:17 pm

        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!

        Reply
        • Shuba

          March 15, 2021 at 8:14 pm

          5 stars
          Made this tonight and it was great!
          Thank you 😊

          Reply
    3. Christine

      June 09, 2020 at 6:30 pm

      Would a regular pie pan work also?

      Reply
      • Teri Lyn Fisher

        June 10, 2020 at 6:44 am

        Yes, you just probably won’t use all the hash browns it calls for, or egg filling.

        Reply
    4. Erica

      June 09, 2020 at 1:36 pm

      What else could be used if I don’t have a springform pan?

      Reply
      • Teri Lyn Fisher

        June 09, 2020 at 1:43 pm

        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!

        Reply
    5. Sarah

      June 09, 2020 at 12:31 pm

      Are you able to sub gruyere with just more parm ?

      Reply
      • Teri Lyn Fisher

        June 09, 2020 at 1:42 pm

        Yes. Just don’t skimp because it does help hold the overall pasta pie together.

        Reply
    6. Beth

      January 19, 2018 at 11:37 am

      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?

      Reply
      • Jenny Park

        January 24, 2018 at 11:19 am

        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! )

        Reply
        • Beth

          January 24, 2018 at 7:25 pm

          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.

          Reply
          • Jenny Park

            January 27, 2018 at 1:27 pm

            Oh nice! Hope it works out!????

            Reply
    7. George

      February 28, 2017 at 12:18 am

      5 stars
      What an extraordinary way to cook pasta. Was very tasty! Thank for this recipe

      Reply
    8. Simone

      February 22, 2017 at 3:28 pm

      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?

      Reply
    9. Michele

      February 22, 2017 at 9:48 am

      5 stars
      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.

      Reply
    10. Stephanie

      February 22, 2017 at 6:33 am

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

      Looks delicious!

      http://aneducationindomestication.com

      Reply

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