Spaghetti Carbonara Pie
List of Ingredients
12 ounces spaghetti
salt
4 ounces bacon (about 6 slices), cut into 1/4-inch pieces
1 container (15 ounces) part-skim ricotta cheeese
1/2 cup grated Romano cheese
2 large eggs plus 1 large egg yolk
1/2 teaspoon coarsely ground black pepper
pinch nutmeg
2 cup milkRecipe
1. Preheat oven to 375 degrees F. In large saucepot, prepare spaghetti in boiling salted water as label directs.
2. Meanwhile, in nonstick 10-inch skillet, cook bacon over medium heat until browned, about 12 minutes. With slotted spoon, transfer bacon to paper towels to drain; set aside.
3. In blender at low speed, blend ricotta, Romano, eggs, egg yolk, pepper, nutmeg, 1/2 cup milk, and 1/2 teaspoon salt until smooth.
4. Drain pasta and return to saucepot. Add ricotta mixture, bacon, and remaining 1 1/2 cups milk, stirring to combine.
5. Transfer pasta mixture to 2 1/2-quart baking dish (about 2 nches deep). Bake 35 to 40 minutes, until golden around edges and almost set but still slightly liquid in center. Let pie stand 10 minutes before serving (liquid will be absorbed during standing). Cut into wedges to serve. Makes 6 main-dish servings.
Each serving 460 cal. 25 g pro, 50 g carbo, 18 g total fat (9 g sat)0g fiber, 154 mg choles. 595 mg sodium
GH Oct 1998
|
|
member logon
