Spaghetti pie–a traditional Italian dish often made using leftover pasta–gets bumped up to center stage with just-cooked spaghetti, two types of cheese and tons of fresh herbs. A few shortcuts, including jarred sauce and cubed pancetta, make it easy to assemble for a crowd.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- One 24-ounce jar tomato-basil sauce
- 2 cups cubed fontina cheese (about 8 ounces)
- 1 cup milk
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 3 large eggs, lightly beaten
- 2 cups grated Asiago cheese (about 8 ounces)
- One 6-ounce package cubed pancetta
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly.
- Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat.
- Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes.
- Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes.
- Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 611 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 141 mg |
| Sodium | 1159 mg |