Spaghetti Carbonara Pie

Spaghetti carbonara is one of my favorite Roman dishes, and in this recipe, adapted from one by L.A. chef Vinny Dotolo, the pasta -- packed with pancetta and Parmesan -- is baked in a skillet then broiled at the end to give the "pie" a satisfying crunch on top. Although spaghetti carbonara isn't served with a marinara sauce, I think it's delicious with this fresh, quick and easy version here, served on the side.

Ingredients

• 1 pound thick spaghetti
• 6 ounces pancetta
• 3 garlic cloves, minced
• 1 teaspoon Kosher salt
• 4 large eggs
• 1 large egg yolk
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup heavy cream or half-and-half
• 1/4 cup chopped Italian parsley
• 2 teaspoons freshly ground pepper
• For the marinara
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 28-ounce can whole plum tomatoes
• 1/4 teaspoon red chile flakes
• 1 teaspoon sea salt
• 2 tablespoons thinly sliced fresh basil
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• Prep Time: 20 minutes
• Cook Time: 40 minutes

• Total Time: 60 minutes
• Yield: Serves 6

Preparation

1. Bring a large saucepan of salted water to boil over high heat. Add the spaghetti, stir, and return to boil. Lower the heat so that the water boils gently, and cook until the spaghetti al dente 10 to 12 minutes. Drain the spaghetti in a strainer, then rinse under cold water to stop the cooking. Drain well.
2. While the water is coming to a boil, cut the pancetta into 1-inch pieces. Place a large frying pan over very low heat, and add the pancetta. Cook gently so that the pancetta renders its fat and becomes crisp, about 10 minutes. Drain the cooked pancetta on paper towels. Retain the rendered fat.

1. Preheat oven to 375°F. Gather the minced garlic into a small pile, and sprinkle the Kosher salt on top. Using a chef's knife, grind the salt into the garlic, pressing down on the blade, to form a paste. Transfer the garlic paste to a large mixing bowl.
2. Add the eggs to the bowl, and beat them with a fork. Add the Parmesan, heavy cream (or half-and-half), chopped parsley, ground pepper and the retained rendered pancetta fat. Beat everything together until blended.
3. Add the pasta and cooked pancetta, and toss to combine. Transfer the pasta mixture to the large frying pan or skillet, patting everything down evenly.
4. Bake 30 minutes. While the pie is cooking, make the marinara (optional).
5. In a large sauce pan, squeeze the canned plum tomatoes through your fingers, then add the chopped onion, garlic, chile flakes, and salt, and bring to a low boil over medium-high heat.  Lower the heat, then simmer the marinara until the pie is ready.
6. Turn on the broiler, and adjust a rack so it's 6 inches beneath the heating element. Broil the pie about 5 minutes, until its top is golden brown. Transfer the pie to a wire rack and cool 10 minutes. (The pie can be prepared up to 6 hours ahead and reheated.)

1. Cut the pie into slices and serve with the marinara on the side.