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–+ servings
Chicken Carbonara Spaghetti Pie

Indulge in Chicken Carbonara Spaghetti Pie Bliss Today

A creamy and cheesy Chicken Carbonara Spaghetti Pie that combines Italian comfort food with a playful twist, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 tablespoons Butter For greasing the pie plate
  • 8 ounces Spaghetti Cook slightly less than al dente
  • 1 cup Romano Cheese Can substitute with Parmesan cheese
  • 3 Eggs Help bind the crust and filling
For the Filling
  • 6 ounces Bacon Can substitute with turkey bacon
  • 2 cups Chicken Mix of white and dark meat preferred
  • 1 medium Onion Chopped
  • 1 medium Red Bell Pepper Chopped
  • 3 cloves Garlic Minced
  • 1 cup Whole Milk Can use half-and-half for lighter version
  • 1 cup Heavy Cream Can use non-dairy alternatives
  • 1 tablespoon All-Purpose Flour Can use gluten-free flour if needed
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1/2 teaspoon Dry Mustard Adjust to taste
  • 1/4 teaspoon Nutmeg Adjust to taste
For the Creamy Finish
  • 1 cup Fontina Cheese Can substitute with Gruyère or mozzarella
  • 1 cup Ricotta Cheese Can substitute with cottage cheese
  • 1 cup Mozzarella Cheese For topping

Equipment

  • 10-inch deep dish pie plate
  • large skillet
  • saucepan
  • Pot for boiling pasta

Method
 

Preparation
  1. Grease a 10-inch deep dish pie plate with butter and preheat your oven to 350°F (175°C).
  2. Cook the spaghetti until slightly chewy, about 8-9 minutes. Drain and toss with melted butter, Romano cheese, and beaten eggs.
  3. Firmly press the mixture into the greased pie plate and let chill in refrigerator for about 15 minutes.
Cooking the Filling
  1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Set aside on paper towels.
  2. Sauté onions, red bell pepper, and garlic in the reserved bacon fat over medium heat until softened, about 5 minutes.
  3. Stir in chopped chicken and cook for an additional 4-5 minutes.
  4. Heat whole milk and heavy cream in a separate saucepan until steaming. Temper egg yolk and combine with a roux made from melted butter and flour, stirring until thickened.
  5. Mix the cooked chicken and bacon into the creamy sauce, then pour into the spaghetti crust layered with ricotta cheese.
  6. Bake the pie for 40 minutes, add mozzarella on top, and bake for another 5-10 minutes until bubbly and golden.
  7. Let the pie rest for 20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

Ensure spaghetti is cooked slightly less than al dente to maintain crust texture. Customize ingredients as desired.

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