Carbonara Pasta Pie
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