Spaghetti and bacon pie
Our very Italian Spaghetti and bacon pie is typically Napolitano and there are many variation on the theme. In face, in Naples and southern Italy, leftover spaghetti has become a very popular ‘street food’, coated in breadcrumbs and fried.
Whether you use leftover pasta or start completely afresh, this spaghetti and bacon pie is sure to become a family tradition!
Spaghetti and bacon pie – serves 2 – 4
- 1 pound spaghetti
- 4 strips bacon, chopped
- 1 large (10- to 12-ounce) red onion, finely chopped
- 1 container(s) (15-ounce) part-skim ricotta cheese
- 4 large eggs
- 2 cups (2-percent) reduced-fat milk
- 1 teaspoon(s) cayenne (ground red) pepper
- 1 cup freshly grated Parmesan cheese
- 2 cups frozen peas (optional)
- Preheat oven to 350 degrees F.
- Heat large covered saucepan of lightly salted water to a boil. Cook spaghetti as label directs. Fresh pasta will take only a few minutes.
- Meanwhile, in 12 inch skillet, cook the bacon on medium heat for 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain.
- Add the onion to the fat in the pan. Cook for about 4 minutes or until tender, stirring occasionally.
- While the onion cooks, in very large bowl, whisk the ricotta, eggs, milk, cayenne, half of Parmesan and 1/4 teaspoon salt.
- Drain spaghetti well. Stir into ricotta mixture along with the peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.
- Bake 30 to 45 minutes or until set.
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