Indulge in a fusion of Italian classics with this Chicken Carbonara Spaghetti Pie. Combining the creamy, savory flavors of carbonara with the comforting form of a spaghetti pie, this dish is perfect for a family dinner or special occasion. Rich in flavor and wonderfully satisfying, it’s sure to become a favorite. Let’s dive into this delightful recipe!
Ingredients
- Butter, to grease a 10″ pie plate
- 8 ounces dry spaghetti
- 2 tablespoons butter, melted
- 1/2 cup Romano cheese, grated
- 2 whole eggs, beaten
- 8 ounces of bacon, roughly 8 slices, separated
- 1 1/2 pounds raw boneless chicken (mix of white and dark)
- 1/2 cup onion, diced
- Half a red bell pepper, diced
- 1 tablespoon fresh garlic, minced
- 1 cup whole milk
- 1 cup heavy cream
- 1 egg yolk
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- Few grinds of nutmeg
- 1 cup Fontina cheese, shredded on large holes of box grater
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Spaghetti Crust:
- Preheat your oven to 375°F (190°C).
- Grease a 10″ pie plate with butter.
- Cook the spaghetti according to package instructions. Drain and return to the pot.
- Add the melted butter, grated Romano cheese, and beaten eggs to the spaghetti. Toss to coat evenly.
- Press the spaghetti mixture into the greased pie plate, forming a crust. Set aside.
- Cook the Bacon and Chicken:
- Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels.
- After cooling, cut the bacon into small chunks.
- In the same skillet, using the bacon fat, cook the chicken until it’s no longer pink in the center.
- Prepare the Vegetables:
- In the same skillet, add the diced onion and red bell pepper. Sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes. Remove from heat and set aside.
- Make the Carbonara Sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Add the flour and whisk constantly for about 1-2 minutes to form a roux.
- Gradually add the milk and heavy cream, whisking constantly to prevent lumps.
- Incorporate the egg yolk, kosher salt, black pepper, dry mustard, and nutmeg.
- Keep cooking and whisking continuously until the sauce reaches a thickened consistency, which should take about 5-7 minutes.
- Remove from heat and stir in the Fontina cheese until melted and smooth.
- Assemble the Pie:
- In a large bowl, combine the cooked chicken, sautéed vegetables, chopped bacon, ricotta cheese, and half of the mozzarella cheese.
- Pour the carbonara sauce over the mixture and stir until well combined.
- Spoon the mixture into the spaghetti crust in the pie plate.
- Top with the remaining mozzarella cheese.
- Bake the Pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is golden and the filling is bubbling.
- Let the pie cool for a few minutes before slicing and serving.
Conclusion
This Chicken Carbonara Spaghetti Pie is a delightful twist on traditional carbonara, bringing the flavors of a beloved pasta dish into a fun and comforting pie form. The creamy sauce, tender chicken, and crispy bacon combined with the spaghetti crust make this dish a unique and delicious meal. Enjoy this hearty and satisfying dish with family and friends for a memorable dining experience!