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5.0 from 51 votes

Carbonara Pasta Pie

Balanced, flavorful, and enjoyable—this recipe has it all.

Servings: 8

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 cracked 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
garnish
  • fresh basil leaves
  • grated parmesan

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F.
  2. Rub the inside of a 9” spring form pan with butter and set aside.
  3. Pour eggs, cream cheese, half of the Parmesan, heavy cream, salt, and pepper into a mixing bowl and whisk together.
  4. 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.
  5. Fold in the gruyere cheese and pour the mixture into the prepared spring form pan, flattening the surface.
  6. 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.
  7. Bake the pasta pie for an additional 5 to 7 minutes, remove from the oven and cool, about 15 minutes.
  8. Gently score the perimeter of the pan with a pairing knife and carefully unhinge the pan from the sides of the pie.
  9. Transfer the pasta pie onto a platter, slice into wedges and serve with fresh basil leaves and grated parmesan.

Notes

  • *Makes 1 (9 inch) pie