Spaghetti Pie

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Spaghetti Pie
1 lb thick spaghetti
6 oz pancetta
3 garlic cloves, minced
1 tsp Kosher salt
4 eggs
1 egg yolk
1 cup freshly shredded Parmesan cheese
1/2 cup heavy cream or half-and-half
1/4 cup chopped Italian parsley
2 tsp freshly ground pepper
For the marinara:
1 onion, finely chopped
2 cloves garlic, finely chopped
28-oz can whole plum tomatoes
1/4 tsp red chile flakes
1 tsp sea salt
2 tbs thinly sliced fresh basil
Bring a large saucepan of salted water to boil over high heat. Add the spaghetti, stir, and return to boil. Lower the heat so that the water boils gently, and cook until the spaghetti is al dente, 10 to 12 min. Drain the spaghetti in a strainer, then rinse under cold water to stop the cooking. Drain well.
While the water is coming to a boil, cut the pancetta into 1-inch pieces. Place a large frying pan over very low heat, and add the pancetta. Cook gently so that the pancetta renders its fat and becomes crisp, about 10 minutes. Drain the cooked pancetta on paper towels. Retain the rendered fat.
Preheat oven to 375°. Gather the minced garlic into a small pile, and sprinkle the Kosher salt on top. Using a chef’s knife, grind the salt into the garlic, pressing down on the blade, to form a paste. Transfer the garlic paste to a large mixing bowl.

Add the eggs to the bowl, and beat them with a fork. Add the Parmesan, heavy cream (or half-and-half), chopped parsley, ground pepper and the retained rendered pancetta fat. Beat everything together until blended.
Add the pasta and cooked pancetta, and toss to combine. Transfer the pasta mixture to the large frying pan or skillet, patting everything down evenly.
Bake 30 min. While the pie is cooking, make the marinara (optional).
In a large sauce pan, squeeze the canned plum tomatoes through fingers, then add the chopped onion, garlic, chile flakes, and salt, and bring to a low boil over medium-high heat. Lower the heat, then simmer the marinara until the pie is ready.
Turn on the broiler, and adjust a rack so it’s 6 in beneath the heating element. Broil the pie about 5 min, until its top is golden brown. Transfer the pie to a wire rack and cool 10 min. (The pie can be prepared up to 6 hours ahead and reheated.)

Cut the pie into slices and serve with the marinara on the side. Serves 6

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