Spaghetti Pie

OK, freinds… it is.  Probably my most requested recipe.  This truly is a regional favorite dish. I have to admit, the first time I’d heard of it, the name didn’t do much for me, because it isn’t a pie really at all.  It is spaghetti or bucatini mixed with a cheese and egg mixture similar to what is used for the cheese layer in lasagna, then compressed and baked.  There is usually a thin bottom layer which I did not include in this recipe, because it can be your choice of either seasoned ground beef, breaded and fried eggplant or a chopped wild mushroom mixture.  This is an ultimate winter comfort food and just like most comfort foods, very easy to make.  Enjoy!

4 tbsp. unsalted butter, melted and cooled

6 large eggs, beaten

1 pound bucatini or spaghetti broken in half

1 1/2 cups freshly grated parmigiano-reggiano

3/4 cup heavy cream

1/3 cup chopped parsley

1/4 cup olive oil

1 tbsp. minced garlic

1 tbsp black pepper

2 tsp. salt

Marinara sauce, to serve with

Preheat oven to 375F.  Lightly grease an approximate 8 x 14 x 2 size baking dish.  If the dish is smaller just be sure it is deeper.  If you are preparing a bottom layer as mentioned above, place that in the pan in a single thin layer.  Cook the pasta until al dente, drain well.  In a large bowl, whisk together the butter, eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt.  Add the pasta and toss to coat thoroughly.  Scrape into the prepared dish and press down with the back of a spatula to fit evenly and compress slightly.  Bake for about 30 minutes or until set.  Remove from the oven.  Preheat the broiler and broil the “pie” until golden, about 5 minutes or so.  Remove from the oven and allow to cool for about 10 minutes before cutting.  Serve with a side of warm marinara sauce.

Hint.  This dish can also be prepared in a 10 inch cast iron skillet and cut into wedges.