This Spaghetti Pie with Mushrooms, Peas and Pancetta is comfort food that’s perfect for a crowd! So savory and delicious!
How was everyone’s Thanksgiving?
I hope y’all had an amazing time with family and friends! We had a fantastic day!
The bird was juicy, the gravy was lumpless and the desserts were decadent! A total Thanksgiving WIN!
Tired of leftovers yet?
I love my leftovers, but for some reason, after Turkey Day, I always have a craving for pasta or pizza.
So this year to satisfy my post holiday cravings, I decided to whip up one of my faves. This Spaghetti Pie with Mushrooms, Peas and Pancetta.
And it did not disappoint my friends!
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 holiday season.
It’ll look like you put in some extra effort, but between us, it’s easier than easy!
A Few Cook’s Notes for Spaghetti Pie with Mushrooms, Peas and Pancetta Recipe:
I used thin spaghetti, frozen peas and white button mushrooms for this recipe. You could use another kind of mushroom, if you have a favorite. I’ve also used baby bellas.
I use my 9-inch springform pan for this recipe. You could also use a 9-inch round deep baking dish.
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, and so savory and delicious.
Spaghetti noodles combined with eggs, milk, and three kinds of cheeses, ricotta, Parmesan and Fontina make for a dish everyone’s going to love!
I love to serve it with a side salad and a nice glass of wine. Enjoy!
And get ready folks! December at the BHK is going to be DELICIOUS! Comfort food, delicious desserts and of course some amazing holiday cookies!!
- 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
- 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.