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

Carbonara Pasta Pie

Teri & Jenny
5 from 11 votes
Servings 8


  • 3 tablespoons unsalted butter, softened
  • 3 large eggs, lightly beaten
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan, divided
  • 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
  • cup frozen peas, thawed
  • cup grated gruyere


  • fresh basil leaves
  • grated parmesan


  • 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.


  • *Makes 1 (9 inch) pie
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