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Spaghetti Pie

  • 6servings
  • 60minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) spaghetti

  2. 4 strip(s) bacon , chopped

  3. 1 large red onion , finely chopped

  4. 1 container(s) part-skim ricotta cheese

  5. 4 large eggs

  6. 1 1/2 cup(s) cream

  7. 1 teaspoon(s) cayenne (ground red) pepper

  8. 1 cup(s) freshly grated Parmesan cheese

  9. Salt

  10. 2 cup(s) frozen peas

  11. 1/4 teaspoon(s) ground fennel

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.

  3. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer pancetta to paper towels to drain. To fat in pan, add onion, add fennel. Cook 4 minutes or until tender, stirring occasionally.

  4. While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.

  5. Drain spaghetti well. Stir into ricotta mixture along with peas, pancetta,garlic and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.

  6. Bake 30 to 35 minutes or until set.

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