Carbonara Pasta Pie

Ingredients

• 3 tablespoons unsalted butter, softened
• 3 large eggs, lightly beaten
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan, divided
• 1/3 cup heavy cream
• 1 1/4 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 12 ounces dry spaghetti, cooked until al dente
• 4 ounces pancetta, diced, cooked and drained
• 2/3 cup frozen peas, thawed
• 1/3 cup grated gruyere
• fresh basil leaves
• grated parmesan

Instructions

1. 1

   Preheat oven to 350˚F.

2. 2

   Rub the inside of a 9” spring form pan with butter and set aside.

3. 3

   Pour eggs, cream cheese, half of the Parmesan, heavy cream, salt, and pepper into a mixing bowl and whisk together.

4. 4

   In another mixing bowl combine spaghetti, pancetta and peas. Pour the egg mixture over the pasta mixture and toss together until fully and evenly coated.

5. 5

   Fold in the gruyere cheese and pour the mixture into the prepared spring form pan, flattening the surface.

6. 6

   Place the pasta pie onto a baking sheet and bake for 20 minutes. Remove pie from the oven and sprinkle remaining Parmesan over the top.

7. 7

   Bake the pasta pie for an additional 5 to 7 minutes, remove from the oven and cool, about 15 minutes.

8. 8

   Gently score the perimeter of the pan with a pairing knife and carefully unhinge the pan from the sides of the pie.

9. 9

   Transfer the pasta pie onto a platter, slice into wedges and serve with fresh basil leaves and grated parmesan.