Spaghetti Carbonara Pie
Prep: 15 min Cook: 10 min Bake: at 375 for 35 min Per serving: 504 Cal; 17 g Fat (8g SAT); 24 g PRO; 60 g CARB; 3 g FIBER; 683 mg SODIUM; 243 mg CHOL
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- 6 slice(s) bacon, thick-cut, cut into 1/2 inch pieces
- 1 pound(s) spaghetti
- 4 whole(s) eggs
- 2 whole(s) egg yolks
- 2/3 cup(s) plus 2 Tbsp grated Parmesan
- 1 cup(s) milk
- 1/2 cup(s) half-and-half
- 2 tablespoon(s) parsley, chopped
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1. Heat oven to 375 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
- 2. Cook bacon in a nonstick skillet over medium heat until just crisp, 10 minutes. Drain on a paper towellined plate.
- 3. Meanwhile, cook spaghetti 9 minutes in boiling water. Drain and return to pot.
- 4. In a large bowl, whisk together eggs and yolks. Add 2/3 cup of the cheese, the milk, half-and-half, parsley, salt and pepper. Toss sauce with pasta in pot along with bacon. Transfer to prepared dish and top with remaining 2 tbsp Parmesan.
- 5. Bake at 375 degrees F for 35 minutes. Cool 10 minutes, then cut into wedges.
This recipe is a personal recipe added by DebbieHaguewood and has not been tested or endorsed by MyRecipes.
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Spaghetti Carbonara Pie Recipe at a Glance
- COURSE: Main Dishes