| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 8 ounces pancetta
- 1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
- 1 bunch broccoli rabe
- 1 pound dried spaghetti
- 2 large eggs
- 2 to 3 large yolks
- 1 1/4 cups whole milk
- 1 teaspoon black pepper
- 8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 506 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 102 mg |
| Sodium | 650 mg |
Reviews
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The broccoli rabe was unusual but tasty. But unfortunately the dish was so salty. I didn’t even add any salt and added one less cup of parmesan cheese. Won’t try this one again.
It’s a good thing you added the milk to add in the large bowl, because my version you forgot to add it in the instructions.
Didn’t taste too good
I love it
It got pretty dry in the oven, and I am going to add garlic to the pancetta next time. Other than needing to cover it to trap the moisture, it was good!
Very dry and not much flavor. My family said it was like eating uncooked spaghetti
Fun, dramatic entrée! Used bacon bits and squeezed pkg of chopped spinach. Liquidy ingredients did seep out of well sealed springform pan leaving the top part drier than should be. Is there any springform that will not leak??
Love this recipe!