This is the dish I pull out when I want to look like I’ve really done something without actually having done that much (I mean when is that not the case though). A carbonara-inspired spaghetti pie. It’s golden and set kind of like a frittata, cheesy all the way through without being overly heavy, and most importantly nice and crispy all around the outside (top AND bottom). The secret is no surprise - cheese. Cottage cheese to be specific, which may sound like a strange choice until you blend it smooth and realize it gives you a silky, creamy binder that holds everything together oh so nicely. Done in one pan, you finish the dishes before it’s out of the oven, and it genuinely only takes about 15 minutes of actual hands-on work.
carbonara-ish crispy spaghetti pie
serves 4 | time: 30 minutes
one thing: the cottage cheese. I love it, but I know it can be controversial. Just blend it completely smooth and trust the process, you won't taste it, and it's what makes this work. Blended up it’s just creamy and cheesy and bonus it adds protein to the dish.
If you’re really into today’s recipe, you might also like:
pasta al limone
drunken shrimp & goat cheese pasta
bacon and pea gnocchi with pesto arugula
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things I definitely would NOT do for this recipe: