Spaghetti Carbonara Pie
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Butter230 g
Pancetta1 bunch
Broccoli Rabe450 g
Spaghetti (dried)2 large
Egg1 tsp
Black Pepper1.25 cups
Whole MilkDirections:
1
Watch how to make this recipe
2
Special equipment: a 9-inch springform pan Heat oven to 425 degrees F
3
Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil
4
Place on a baking sheet
5
Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned
6
Remove with slotted spoon and drain on paper towels
7
Bring a large pot of well-salted water to a boil
8
Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give
9
Fish it out with a large slotted spoon and drain
10
Set aside
11
Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente
12
While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe
13
Separate out 1 cup of broccoli rabe and chop it finely
14
(Reserve the remainder for another use
15
) Drain the pasta well and let cool slightly
16
In large bowl, whisk eggs, yolks, salt, pepper and all but 1/2 cup of cheese together
17
Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine
18
Pour mixture into the prepared springform
19
Sprinkle last 1/2 cup cheese on top
20
Bake 35 to 40 minutes, until bronzed and the center is set
21
The best way to check is to tip your pan to the side and make sure no loose custard runs out
22
If it does, bake it for 5 minutes more
23
If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time
24
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
25
Serve in wedges