Spaghetti Pie with Mushrooms, Peas and Pancetta

This Spaghetti Pie with Mushrooms, Peas and Pancetta is comfort food that’s perfect for a cozy night in. It’s a tasty weeknight family dinner, but fancy enough for weekend guests too. It’s savory and delicious!

We had some chilly weather while we were on our travels, so I decided to whip up some of my comfort food faves this week starting off with this Spaghetti Pie with Mushrooms, Peas and Pancetta.

Are you familiar with spaghetti pie?

It’s cozy, comfort food at its best, feeds a crowd and is so perfect for busy weeknight dinners this fall and winter season.

Why You’ll Love this Recipe

I’ve always enjoyed the mushroom, pea, pancetta combination with any kind of pasta, so I thought it would be perfect for today’s spaghetti pie recipe. It’s a bit fancier than the traditional spaghetti pie with red sauce.

Step-By-Step Instructions

First, you’ll cook your pasta until just about al dente, adding the peas in the last two minutes and then you’ll drain and set aside.

Next up, in a large skillet you’ll cook the pancetta until crisp. Then you’ll cook your shallots, garlic and mushrooms and add to the pancetta.

In a large bowl you will combine the eggs, milk, 2 cups Fontina, ricotta, 3/4 cup Parmesan, thyme leaves, parsley and the salt and pepper.

Add the spaghetti and peas and mix until well combined and our the mixture into the prepared pan. Sprinkle with the remaining Fontina and Parmesan cheeses.

You will place the pan on a baking sheet and bake for 40 minutes, until lightly browned on top and bubbling. Remove from oven and let stand at room temperature for 15 minutes before removing the ring and slicing into wedges.

Spaghetti noodles combined with three kinds of cheeses, ricotta, Parmesan and Fontina make for a decadent dish everyone’s going to love!

I love to serve it with a side salad and a nice glass of wine.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Spaghetti Pie with Mushrooms, Peas and Pancetta

Author: MaryAnn Dwyer

Servings: 8 servings

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This Spaghetti Pie with Mushrooms, Peas and Pancetta is comfort food that's perfect for a cozy night in. It's a tasty weeknight family dinner, but fancy enough for weekend guests too. It's savory and delicious!

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x

• 1 lb. thin spaghetti
• 1 1/2 cups frozen peas
• 4 oz. chopped pancetta
• 1 cup shallots, chopped
• 3 garlic cloves, minced
• 8 oz. white buttons mushrooms, sliced and then chopped
• salt and pepper to taste
• 3 large eggs, lightly beaten
• 1 1/2 cups milk
• 2 1/2 cups Fontina Cheese, divided
• 1 cup whole milk ricotta cheese
• 1 cup Parmesan Cheese, finely grated, divided
• 1 Tbsp. fresh thyme leaves
• 1 Tbsp. fresh parsley, finely chopped
• 1 1/2 tsp. salt
• 1 tsp. freshly ground black pepper

Instructions

 

• Preheat oven to 400 degrees. Wrap the outside of your 9-inch springform pan tightly with tinfoil. Spray the inside of the pan with nonstick cooking spray. Cook the pasta until just about al dente, adding peas in the last two minutes. Drain and set aside.
• In a large skillet, over medium-high heat, cook pancetta until crisp, about 6 minutes. Remove to paper-towel lined plate with slotted spoon. Add shallots and garlic and cook for 2-3 minutes, stirring often. Add the mushrooms and season with salt and pepper and cook for 8 minutes. Add mushroom mixture to pancetta. Set aside.
• In a large bowl, combine eggs, milk, 2 cups Fontina, ricotta, 3/4 cup Parmesan, thyme leaves, parley and salt and pepper. Add the spaghetti and peas and mix until well combined. Pour the mixture into the prepared pan. Sprinkle with the remaining Fontina and Parmesan cheeses.
• Place the pan on a baking sheet and bake for 40 minutes, until lightly browned on top and bubbling. Remove from oven and let stand at room temperature for 15 minutes before removing the ring and slicing into wedges.

Nutrition

Calories: 646kcal | Carbohydrates: 59g | Protein: 34g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 159mg | Sodium: 1082mg | Potassium: 620mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1259IU | Vitamin C: 20mg | Calcium: 515mg | Iron: 3mg

Keyword: Comfort Food, mushrooms, pancetta, Pasta, peas

Cuisine: Italian

Course: Main Course

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!