Spaghetti Carbonara Pie

By nnlester

Ingredients

• 1 Pound Dried Spaghetti
• 1 Cup Milk
• 1/2 Cup Heavy Cream
• 3 Large Eggs
• 2 Teaspoons Black Pepper
• 1 Teaspoon Salt
• 10 Ounces Grated Aged Pecorino Romano Cheese, Divided
• 6 Ounces Shredded Fontina Cheese
• 3/4 Cup Diced Pancetta, Cooked Until Golden Brown

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from italianfoodforever.com

Preparation

Step 1

Cook the pasta in a large pot of lightly salted water until it is “al dente”, then drain well.

Preheat oven to 400 degrees F.

Butter a 9 inch casserole or springform pan.

In a large bowl, whisk together the milk, cream, eggs, pepper, salt, 8 ounces of the Pecorino, the Fontina, and the pancetta.

Add the pasta, and stir until well mixed.

Pour the pasta mixture into your prepared pan.

Sprinkle the remaining Pecorino cheese on top, then bake until set, about 35 minutes.

Turn on the broiler, and brown the top of the pie for 2 to 3 minutes or until golden brown.

Cool 10 to 15 minutes, then remove from pan, slice and serve.