Spaghetti Carbonara Pie
(from Julianne’s recipe box)
Each Serving: About 470 calories, 25 g protein, 50 g carbohydrates, 18 g total fat (9 g saturated),
0g fiber, 154 mg cholesterol, 595 mg sodium.
Source: Foods Class
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
- 12 ounces spaghetti
- Salt
- 4 ounces bacon (about 6 slices), cut into 1/4-inch pieces
- 1 container (15 ounces) part-skim ricotta cheese
- 1/2 cup grated Romano cheese
- 2 large eggs plus 1 large egg yolk
- 1/2 teaspoon coarsely ground black pepper
- 2 cups milk
Directions
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Preheat over to 375° F. In large sauce pan, prepare spaghetti in boiling salted water as label directs.
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Meanwhile, in nonstick 10-inch skillet, cook bacon over medium heat until browned & crisp, about 12 minutes. With slotted spoon, transfer bacon to paper towels to drain; set aside.
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In food processor blend ricotta, Romano, eggs, egg yolk, pepper, 1/2 cup milk, and 1/2 teaspoon salt until smooth.
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Drain pasta and return to sauce pan. Add ricotta mixture, bacon, and remaining 1 1/2 cups milk, stirring to combine.
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Transfer pasta mixture to a 7 × 11” baking dish.
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Bake 350° for 35 to 40 minutes, until golden around edges and almost set but still slightly liquid in center.
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Let pie stand 10 minutes before serving (liquid will be absorbed during standing).