- 1 tablespoon butter
- 8 ounces pancetta (sometimes i sub bacon 🙂 It’s pretty much the same thing)
- 1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
- 1 1/2 teaspoons of minced garlic
- 1 1/2 cups of cut in 1/2 cherry tomato or bunch broccoli rabe (feel free to change out the vegetables based on your preference)
- 1 pound dried spaghetti
- 2 large eggs
- 2 to 3 large yolks
- 1 teaspoon black pepper
- 8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano
- 1 1/4 cups whole milk
Heat oven to 425 degrees F.
Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels. In the same skillet add to the pancetta grease (Yummy) the minced garlic until aromatic and browned then throw in cherry tomatoes to this mixture if your using them.
Bring a large pot of well-salted water to a boil. If you’re using broccoli rabe then boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
Drain the pasta well and let cool slightly.
In large bowl, whisk eggs, yolks, salt, pepper and all but 1/2 cup of cheese together. In the now empty/drained pot you used for the spaghetti, add back in the spaghetti, garlic and cherry tomatoes mixture or chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the Cask iron skillet. Sprinkle last 1/2 cup cheese on top.
Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
Remove from the oven and let cool on a cooling rack for 5 minutes. Serve in wedges. Garnish with a sprinkle of crushed red pepper (if you need a kick) and serve with a nice fresh side salad.
My family loves this meal and since there’s only 3 of us, we had plenty of leftovers that made for a great lunch.
I’d love to hear how yours turns out! Feel free to leave me a comment or ask any questions you may have.