SPAGHETTI CARBONARA PIE
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
- Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
- Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
- Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
- Drain the pasta well and let cool slightly.
- In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
- Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
- Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.
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Antwon Davis
[email protected]This pie was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
Last Boy
[email protected]I'm not a big fan of spaghetti carbonara, but I thought this pie was pretty good. The flavors were well-balanced and the crust was flaky.
wael al jabasini
[email protected]This pie is perfect for a quick and easy weeknight meal. I like to serve it with a side salad.
Akhtar Wazir
[email protected]I made this pie for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Phillip Butler
[email protected]This recipe is a great way to use up leftover spaghetti. I also like to add some chopped vegetables to the filling, such as zucchini or mushrooms.
Oluwasegun Timothy
[email protected]I've made this pie several times and it's always a hit. I like to add some chopped bacon or sausage to the filling for extra flavor.
Qudsia Rathore
[email protected]I found this recipe to be a bit confusing and the pie didn't turn out as I expected.
Nadiya Akter Mim
[email protected]This pie was a little bland for my taste.
Nurinisa Kholmuhammedova
[email protected]5 stars!
Carl Arehart
[email protected]Delicious!
Sana Sanakhan
[email protected]This pie was easy to make and tasted great. I would definitely make it again.
Jackson WooddyComp.
[email protected]I love spaghetti carbonara, so I was excited to try this pie. It didn't disappoint! The flavors were all there and the pie was very satisfying.
Teken Rayamajhi
[email protected]This recipe was a little more work than I expected, but it was worth it. The pie turned out amazing and was a big hit at my party.
Mahdi Masur
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The combination of spaghetti, carbonara sauce, and cheese is just perfect.
TeeMex Martin
[email protected]This spaghetti carbonara pie was a hit with my family! It was easy to make and so delicious. The flavors were perfect and the crust was nice and flaky.