Do you love pasta and pie and wish you could eat them both at once? If your answer is “yes”, this creative recipe for carbonara pasta pie will make your day.
Teri and Jenny, masterminds behind food blog Spoon Fork Bacon, describe this delicious pasta pie as one of their all-time favorite comfort foods. We can see where they’re coming from, and so will you once you try this amazing recipe for yourself.
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 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 cheese
- fresh basil leaves
Instructions:
- While preheating the oven to 350˚F, rub the inside of your springform pan with butter. A nine-inch pan is recommended for this recipe.
- Put cream cheese, eggs, heavy cream, and half of the Parmesan into a mixing bowl and whisk together. Add salt and pepper to taste.
- Combine spaghetti, pancetta, and peas in another mixing bowl.
- The egg mixture should be poured over the pasta mixture. Coat them evenly by tossing them together.
- After folding in the gruyere cheese, pour the mixture into the pan and flatten the surface.
- Bake the pasta pie for 20 minutes, remove it from the oven to top it with the remaining Parmesan and bake it for additional five to seven minutes.
- Let it cool for about 15 minutes, and gently remove it from the springform pan.
- Slice the pie into wedges and garnish it with fresh basil leaves and grated Parmesan.
