This Spaghetti Carbonara Pie is pure comfort food with a playful twist, and it’s the kind of recipe that instantly brings smiles to the table. It takes all the flavors we love in classic carbonara—eggs, bacon, cheese, and plenty of pasta—and transforms them into a sliceable, golden-topped “pie” that feels both familiar and a little bit special. It’s hearty, satisfying, and always a hit with kids of all ages… and let’s be honest, adults too.
One of the best things about this dish is its versatility. Because it’s built on a base of eggs, cheese, and pasta, it works just as well for breakfast or brunch as it does for lunch or a casual weeknight dinner. Serve it with a simple green salad and you’ve got a complete meal, or enjoy it on its own as a cozy, carb-loving indulgence.
While spaghetti pies are often a clever way to repurpose leftover pasta, this recipe is unapologetically generous—it calls for a full pound of spaghetti. Unless you’re cooking for a crowd on a regular basis, that usually means boiling fresh pasta specifically for the dish, which is well worth it for the impressive final result.
I like to bake this pie in a tall-sided, well-oiled casserole dish, but a 9-inch springform pan works beautifully too and makes for an especially nice presentation. Just be sure to wrap the pan tightly in aluminum foil before filling it, as the custardy egg mixture can leak during baking if the pan isn’t sealed properly.
You can serve a little warm marinara on the side if you like, but I prefer this pie on its own so the rich, savory carbonara flavors really shine. For a touch of sweetness and color, feel free to stir in a cup of peas—they’re a classic pairing with carbonara and a welcome addition if you’re cooking for picky eaters.
This is the kind of recipe that feels nostalgic, practical, and fun all at once—and it’s guaranteed to disappear quickly once it hits the table.
Buon Appetito!
Deborah Mele
Ingredients
- 1 Pound Dried Spaghetti
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 3 Large Eggs
- 2 Teaspoons Black Pepper
- 1 Teaspoon Salt
- 10 Ounces Grated Aged Pecorino Romano Cheese, Divided
- 6 Ounces Shredded Fontina Cheese
- 3/4 Cup Diced Pancetta, Cooked Until Golden Brown
Instructions
- Cook the pasta in a large pot of lightly salted water until it is “al dente”, then drain well.
- Preheat oven to 400 degrees F.
- Butter a 9 inch casserole or springform pan.
- In a large bowl, whisk together the milk, cream, eggs, pepper, salt, 8 ounces of the Pecorino, the Fontina, and the pancetta.
- Add the pasta, and stir until well mixed.
- Pour the pasta mixture into your prepared pan.
- Sprinkle the remaining Pecorino cheese on top, then bake until set, about 35 minutes.
- Turn on the broiler, and brown the top of the pie for 2 to 3 minutes or until golden brown.
- Cool 10 to 15 minutes, then remove from pan, slice and serve.