I got this recipe from a Good Housekeeping cookbook which had the general idea right, but after making the dish for the first time, it seemed like they had never actually tried eating it how they suggested. I’ve made some changes that make it way easier to eat, and I’d say it now works! This is sort of a cross between spaghetti carbonara and quiche, so if you like both of those, this could be your new favorite dinner!

Ingredients:

• 8 ounces thick spaghetti
• 1 tablespoon olive oil
• 4 large eggs
• 2 large egg whites
• 15 ounces part-skim ricotta cheese
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices bacon
• 1 tablespoon butter
• 1 bunch green onions, cut into 1/4″ pieces
• 1 cup frozen peas

Break the spaghetti roughly into thirds, then cook the  2 minutes less than the package instructs. Drain, return to the pot, and toss with olive oil to keep the pasta from sticking to itself.

White the pasta cooks, whisk together the eggs, egg whites, ricotta, milk, salt, and pepper until smooth. Set aside.

Preheat oven to 350 degrees.

Heat a 12″ oven-safe pan or dutch oven over medium-high heat. (I used a 9″ cast iron pan the first time, and it doesn’t cook as well in the smaller dish. I don’t have a bigger oven-safe pan, so I used my dutch oven the second time.)

If you use a smaller pan, in order to get the middle cooked the bottom gets a bit burnt. Also, using larger slices of meat requires scissors when cutting slices.

Cut the bacon into small pieces into the pan and cook until your preferred level of doneness. (Next time I would cook until crispier, personally!) Remove the bacon from the pan and set aside.

Doesn’t cook up that much more later, so crisp it up now.

Reduce the heat to medium. Add the tablespoon of butter and let melt. Using potholders, carefully swirl the butter/bacon grease around the pan to grease the sides.

Add the green onions and cook until softened, about 5 minutes. Remove from heat and add the spaghetti and frozen peas.

Stir together, then pour the egg mixture evenly over the pasta mixture. Sprinkle the bacon evenly on top.

Place the pan over medium-high heat and cook 3-5 minutes, until the edges have just begun to set. Place in the oven and bake 15 minutes, or until center is set. (Closer to 25 minutes, for me.)

Cut into slices and serve.

I will admit, I had to wait until the leftovers were chilled to get slices that hold together well for nice photographs. Perhaps an even bigger pan would allow the mixture to get thin enough to cook through enough to hold together? If anyone has a giant pan, try it out and let me know!

Spaghetti Pie

Adapted from Good Housekeeping One-Dish Meals.

• 8 ounces thick spaghetti
• 1 tablespoon olive oil
• 4 large eggs
• 2 large egg whites
• 15 ounces part-skim ricotta cheese
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices bacon
• 1 tablespoon butter
• 1 bunch green onions, cut into 1/4″ pieces
• 1 cup frozen peas

Break the spaghetti roughly into thirds, then cook the  2 minutes less than the package instructs. Drain, return to the pot, and toss with olive oil to keep the pasta from sticking to itself.

White the pasta cooks, whisk together the eggs, egg whites, ricotta, milk, salt, and pepper until smooth. Set aside.

Preheat oven to 350 degrees.

Heat a 12″ oven-safe pan or dutch oven over medium-high heat. Cut the bacon into small pieces into the pan and cook until your preferred level of doneness. Remove the bacon from the pan and set aside.

Reduce the heat to medium. Add the tablespoon of butter and let melt. Using potholders, carefully swirl the butter/bacon grease around the pan to grease the sides.

Add the green onions and cook until softened, about 5 minutes. Remove from heat and add the spaghetti and frozen peas. Stir together, then pour the egg mixture evenly over the pasta mixture. Sprinkle the bacon evenly on top.

Place the pan over medium-high heat and cook 3-5 minutes, until the edges have just begun to set. Place in the oven and bake 15-25 minutes, or until center is set. Cut into slices and serve.