Spaghetti Carbonara Pie
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Impress your loved ones with a delicious spaghetti carbonara in the form of a large, golden-crusted pie that's easy to cut into slices. In addition to the familiar ingredients of pasta and pancetta in a creamy egg sauce, this pie includes leafy broccoli rapini, which adds healthy fiber and even more flavor. For baking, use a 22 cm springform pan. This will allow you to easily remove the finished pie without damaging it. Be sure to wrap the outside of the pan in foil to prevent the sauce from leaking during baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. dry spaghetti
- 1 tbsp. butter
- 220 g pancetta
- 1.5 tsp coarse salt + extra for pasta
- 1 bunch broccoli raab
- 2 large eggs
- 2 - 3 large yolks
- 1 and 1/4 cups whole milk
- 1 teaspoon black pepper
- 220 g (about 2 cups) finely grated Parmesan and/or Pecorino Romano
- Special equipment: springform pan with a diameter of 22 cm.
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Recipes with similar ingredients: spaghetti pasta, pancetta, rapini, eggs, milk, Parmesan cheese, Pecorino Romano cheese, black pepper
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Grease a 22cm springform pan with butter and wrap tightly with foil on the outside. Place on a baking sheet.
- Cut the pancetta into 1 cm cubes and fry over medium heat until golden brown. Transfer with a slotted spoon to paper towels.
- Bring a large pot of well-salted water to a boil. Cook the rapini for 1-2 minutes in the salted water, until wilted. Remove the leaves with a large slotted spoon and transfer to a plate.
- Then add the spaghetti to the boiling water and cook for 2 minutes less than the package directions for al dente. While the pasta is cooking, use a towel to squeeze out any excess water from the rapini. Remove 1 cup of the leaves and finely chop them. Set the remainder aside for another use. Drain the pasta thoroughly and let it cool slightly.
- In a large bowl, whisk together the eggs, yolks, milk, salt, black pepper, and most of the cheese, setting aside 0.5 cups. Add the spaghetti, chopped rapini, and pancetta and toss to combine. Pour the mixture into the prepared springform pan. Sprinkle with 0.5 cups of grated cheese.
- Bake for 35-40 minutes until the pie is set and golden brown on top. To check for doneness, tilt the pan and make sure the cream hasn't leaked out. If it has, continue baking for another 5 minutes. If the top of the pie is browning too quickly, cover it with foil and continue baking.
- Remove the pie from the oven and let it cool on a wire rack for 5 minutes. Then, remove the foil and ring from the pan and turn the pie out onto a serving platter. Serve sliced.
Author of the recipe - Deb Perelman – blogger and food photographer
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