A delicious and indulgent way to eat pasta, Ann Macey is here to show us how to make spaghetti carbonara pie. You can find out more information about Ann at annstablefortwo.com.
Spaghetti Carbonara Pie
6 oz. spaghetti or angel hair pasta
1 T. butter
4-5 slices ‘Ready-To-Serve’ bacon
1/2 C. ricotta cheese
1 egg, slightly beaten
2 T. milk
1/4 C. grated Parmesan cheese
1/2 tsp. salt
Dash of pepper
Cook spaghetti according to package directions. Drain well and set aside. Heat butter over medium-high heat in a 10″ skillet that has been sprayed with nonstick cooking spray. Crumble bacon and add to skillet. Stir for about 15 seconds. Add spaghetti, toss and remove skillet from heat. In a medium bowl; blend ricotta, egg, milk, cheese, salt, and pepper with a wire whisk. Pour over spaghetti and toss until well blended. Pour mixture into an 8″ x 4″ x 2″ loaf pan that has been sprayed with nonstick cooking spray. Sprinkle lightly with paprika and bake at 375° for 30 minutes. Allow to set for about 5 minutes and serve immediately. NOTES: To make ahead: Follow recipe as directed, baking for only 20 minutes. Allow to cool for another 20 minutes then refrigerate for up to 48 hours. When ready to serve, bake according to original directions. I use Paprika for color only (hope I have not offended anyone). If you like, you make skip baking this dish and toss all the ingredients over medium-high heat for about 3 minutes and serve from the skillet. Just remember that there is a raw egg involved and it needs to be cooked through over the skillet heat.