Spaghetti Pie

When I saw this recipe from David Lebovitz, I was immediately excited about it. I love pasta and cheese, and it gets baked into a pie! I’ve actually made another version of this before, as a way of using leftover pasta. This was tasty, but I did add a little something extra to appease K. Keep reading…

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Pac Man! The inside is still soft, and the top gets nice and crunchy. A little too crunchy for the Fudgelet, but I just gave him the inside and ate the top for him (haha). For next time, I might actually cut back on the pasta. It was good, but maybe halve the whole recipe and make a flatter pie? It was a lot. I would keep the bacon though. Oh yeah…that’s the bonus I added. Prosciutto would also be tasty. Or ham if that is how your tastebuds work.

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Speaking of your tastebuds, you can add even more pepper. I would do that as well. I went a little light this time since I was worried about the Fudgelet but it was mild. I would add the full 2 teaspoons next time, with maybe extra on top.

I apologize for no single slice pictures since none of them turned out well. They either were out of focus or just odd looking. Both the dark day and the food itself was tricky. Still tasty, though!

Directions for Spaghetti Pie

Adapted from David Lebovitz

  • 1 pound dried spaghetti
  • 4-6 strips bacon
  • 1.5 cups milk
  • 3 eggs, room temperature
  • 1.5 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • Pinch of red pepper flakes
  • 3/4 cup (70g) finely grated pecorino cheese
  • 3 cups (7 ounces) grated Gruyere
  • 3 cups (7 ounces) grated Fontina

Cook the spaghetti according to package directions, just barely al dente, then drain it. Preheat the oven to 425 degrees F. Spray a 9-inch springform pan, and wrap the bottom in foil and set on a rimmed baking sheet. Also cook the bacon while you cook the pasta, cooking until crisp, then cutting into small pieces.

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In the pot you used for the pasta, whisk the milk, eggs, salt, black pepper, and red pepper.

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Set aside 1/2 cup each of the Gruyere and Fontina, stirring the remaining amount plus the pecorino and bacon into the pot.

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Stir the spaghetti into the pot until it is well-combined.

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Pour the contents of the pot into the springform pan, smoothing the top if necessary and sprinkling the remaining cheese on top.

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Bake for 30-40 minutes until it is set in the center and bubbling around the edges. Then, turn on the broiler and brown the top (about 2-5 minutes on high). Remove from the oven.

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Let it rest for 10 minutes before removing the sides of the pan. Serve while still warm, or at room temperature.IMG_3797

Directions for Spaghetti Pie (without pictures)

Adapted from David Lebovitz

  • 1 pound dried spaghetti
  • 4-6 strips bacon
  • 1.5 cups milk
  • 3 eggs, room temperature
  • 1.5 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • Pinch of red pepper flakes
  • 3/4 cup (70g) finely grated pecorino cheese
  • 3 cups (7 ounces) grated Gruyere
  • 3 cups (7 ounces) grated Fontina

Cook the spaghetti according to package directions, just barely al dente, then drain it. Preheat the oven to 425 degrees F. Spray a 9-inch springform pan, and wrap the bottom in foil and set on a rimmed baking sheet. Also cook the bacon while you cook the pasta, cooking until crisp, then cutting into small pieces.

In the pot you used for the pasta, whisk the milk, eggs, salt, black pepper, and red pepper. Set aside 1/2 cup each of the Gruyere and Fontina, stirring the remaining amount plus the pecorino and bacon into the pot. Stir the spaghetti into the pot until it is well-combined.

 

Pour the contents of the pot into the springform pan, smoothing the top if necessary and sprinkling the remaining cheese on top. Bake for 30-40 minutes until it is set in the center and bubbling around the edges. Then, turn on the broiler and brown the top (about 2-5 minutes on high). Remove from the oven. Let it rest for 10 minutes before removing the sides of the pan. Serve while still warm, or at room temperature.

 

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