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!
Spaghetti Pie with Mushrooms, Peas, and Pancetta: The Ultimate Comfort Food Bake
Hello, fellow food enthusiasts! After an incredible three-week camping adventure through the stunning landscapes of Michigan’s Upper Peninsula, filled with breathtaking sights and wonderful new friendships, I’m thrilled to be back in my kitchen. The crisp autumn air and cooler temperatures we experienced on our travels have truly ignited my craving for hearty, soul-warming comfort food. And what better way to kick off a season of cozy meals than with a dish that perfectly embodies warmth, flavor, and pure satisfaction? Today, I’m sharing a recipe for a truly unforgettable Spaghetti Pie with Mushrooms, Peas, and Pancetta.
There’s something incredibly reassuring about a dish that brings people together, offering both indulgence and ease. This isn’t just any pasta bake; it’s a sophisticated take on a classic concept, designed to deliver maximum flavor with minimal fuss. Imagine tender spaghetti noodles, perfectly bound with a rich, creamy egg and cheese mixture, then studded with crispy pancetta, earthy mushrooms, and sweet peas. Baked until golden and bubbling, this spaghetti pie emerges from the oven as a masterpiece of texture and taste.
What Exactly is Spaghetti Pie?
For those unfamiliar, spaghetti pie is a delightful culinary creation that takes the familiar comfort of pasta and transforms it into a savory, sliceable “pie.” Instead of simply serving spaghetti in a bowl, it’s mixed with a binding agent—usually eggs and cheese—and then baked in a pie dish or springform pan. The result is a self-contained, golden-crusted dish that holds its shape beautifully when sliced, making it ideal for both casual family dinners and more elegant gatherings. While many traditional spaghetti pies feature a robust red sauce, our version today ventures into a more refined flavor profile, focusing on the harmonious blend of mushrooms, peas, and pancetta for a truly elevated experience.
Why This Spaghetti Pie Will Become Your New Favorite
This isn’t just another recipe; it’s a culinary experience designed to impress without the stress. Here’s why this Spaghetti Pie with Mushrooms, Peas, and Pancetta will quickly earn a permanent spot in your recipe collection:
- Effortlessly Impressive: This dish has a gourmet look and feel that suggests hours of intricate cooking, yet it’s surprisingly simple to prepare. It’s the perfect way to “wow” your guests or treat your family to something special without being tied to the kitchen all day.
- Versatile Dining Solution: Whether you’re planning a busy weeknight family meal or hosting a sophisticated dinner party for friends, this spaghetti pie fits the bill. Its hearty nature satisfies hungry appetites, while its elegant presentation makes it suitable for any occasion.
- Ultimate Comfort Food: At its heart, this is comfort food redefined. The warm, cheesy pasta, savory pancetta, and tender vegetables create a symphony of flavors and textures that evoke feelings of coziness and contentment. It’s the perfect antidote to chilly evenings.
- Feeds a Crowd: A single pie generously serves eight, making it an excellent choice for larger families or when you need a dish that yields satisfying leftovers. It reheats beautifully, too!
- A Unique Flavor Profile: Moving beyond the typical red sauce, this recipe highlights the delightful combination of earthy mushrooms, sweet peas, and salty pancetta. This trio, bound by three exquisite cheeses, offers a sophisticated taste that stands out.
Key Ingredients for a Perfectly Savory Spaghetti Pie
The magic of this spaghetti pie lies in its carefully selected ingredients, each playing a crucial role in creating a rich and balanced flavor. While the full list is available in the recipe card below, let’s highlight some of the stars:
- Thin Spaghetti: The foundation of our pie, thin spaghetti ensures a delicate texture that melds perfectly with the other ingredients, creating a cohesive slice.
- Pancetta: This Italian-cured pork belly adds a wonderful salty crispness and depth of flavor that elevates the entire dish. Its rendered fat also provides a delicious base for sautéing the aromatics.
- Mushrooms: White button mushrooms are used here, bringing an earthy, umami richness. They cook down beautifully, adding a tender bite to the pie. Feel free to use cremini (baby bellas) for an even deeper flavor.
- Frozen Peas: Offering a burst of sweet freshness and a vibrant pop of color, peas perfectly complement the savory elements of the pancetta and mushrooms.
- Shallots & Garlic: These aromatic staples provide a foundational layer of savory flavor, infusing the dish with their delicate, pungent notes.
- Eggs & Milk: The essential binders that transform loose spaghetti into a sliceable pie, creating a creamy custard-like texture that holds everything together.
- Three Cheese Blend: This is where the indulgence truly begins! We use a magnificent trio: creamy Fontina for its excellent melting qualities and nutty flavor, rich Ricotta for its unparalleled creaminess and moisture, and sharp Parmesan for a salty, umami kick and a golden crust. This combination ensures a truly decadent and irresistible cheese experience.
- Fresh Thyme & Parsley: Fresh herbs are non-negotiable for brightening the flavors. Thyme adds an earthy, aromatic note, while parsley contributes freshness and a hint of peppery greenness.
This particular combination of mushrooms, peas, and pancetta has always been a personal favorite of mine when paired with pasta. It offers a more sophisticated and nuanced alternative to traditional red sauce spaghetti pies, providing a “fancier” profile that’s still incredibly comforting.
Step-by-Step Guide to Crafting Your Spaghetti Pie
Creating this delicious spaghetti pie is straightforward, involving a few simple stages that come together seamlessly. Follow these detailed steps for a perfect result every time:
Preparation is Key
- Preheat and Prep Your Pan: Begin by preheating your oven to 400°F (200°C). For the perfect pie shape, use a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent any leakage. Then, thoroughly spray the inside of the pan with nonstick cooking spray. This ensures your spaghetti pie releases easily after baking.
Cooking the Core Components
- Cook the Pasta and Peas: Bring a large pot of salted water to a rolling boil. Add the thin spaghetti and cook until it’s just about al dente—meaning it still has a slight bite. During the last two minutes of the pasta’s cooking time, add the frozen peas to the pot. This ensures the peas are tender but not mushy. Drain the pasta and peas thoroughly, then set them aside.
- Render Pancetta and Sauté Aromatics: In a large skillet, over medium-high heat, cook the chopped pancetta until it’s wonderfully crisp and golden, which usually takes about 6 minutes. Using a slotted spoon, transfer the crispy pancetta to a paper-towel-lined plate to drain, reserving about 1 tablespoon of the rendered fat in the skillet. Reduce the heat to medium. Add the chopped shallots and minced garlic to the skillet and cook for 2-3 minutes, stirring frequently, until they are fragrant and softened.
- Cook the Mushrooms: Add the sliced and chopped white button mushrooms to the skillet with the shallots and garlic. Season generously with salt and freshly ground black pepper. Cook the mushrooms for about 8 minutes, stirring occasionally, until they have released their moisture and are nicely browned and tender. Once cooked, combine the mushroom mixture with the crispy pancetta and set aside.
Assembling the Pie
- Prepare the Custard Base: In a large mixing bowl, whisk together the lightly beaten large eggs, milk, 2 cups of the Fontina cheese, the whole milk ricotta cheese, 3/4 cup of the finely grated Parmesan cheese, fresh thyme leaves, and finely chopped fresh parsley. Season this mixture with the remaining salt and freshly ground black pepper. This creates the rich, savory custard that will bind your spaghetti pie.
- Combine and Fill: Add the cooked spaghetti and peas to the large bowl with the egg and cheese mixture. Gently mix everything together until the pasta is evenly coated and well combined with the creamy base. Next, carefully pour this delicious mixture into your prepared springform pan, spreading it evenly.
- The Final Flourish: To achieve that irresistible golden, cheesy crust, sprinkle the remaining Fontina and Parmesan cheeses generously over the top of the spaghetti mixture in the pan. This will melt into a beautiful, savory cap during baking.
Baking and Serving
- Bake to Perfection: Place the springform pan on a baking sheet (this catches any potential drips and makes it easier to transport). Bake in your preheated oven for approximately 40 minutes, or until the top is lightly browned, and the pie is visibly bubbling around the edges. This indicates that the eggs have set, and the cheeses are perfectly melted.
- Rest and Serve: Once baked, remove the spaghetti pie from the oven. It’s crucial to let it stand at room temperature for about 15 minutes before attempting to unmold it. This resting period allows the pie to firm up and makes for cleaner slices. After resting, carefully remove the springform ring and slice the spaghetti pie into beautiful wedges.
This exquisite spaghetti pie, with its combination of tender noodles, three luxurious cheeses (ricotta, Parmesan, and Fontina), and the savory trio of mushrooms, peas, and crispy pancetta, is truly a decadent dish that everyone is bound to adore. It’s a culinary hug in every bite, promising warmth and satisfaction.
Serving Suggestions and Perfect Pairings
While this Spaghetti Pie is a complete meal in itself, pairing it with a few complementary dishes can elevate the dining experience:
- Fresh Green Salad: A simple, crisp green salad with a light vinaigrette is the perfect counterpoint to the richness of the pie. Its freshness cleanses the palate and adds a welcome textural contrast.
- Garlic Bread or Focaccia: For those who love to sop up every last bit of flavor, a warm, crusty slice of garlic bread or a piece of herbaceous focaccia makes an excellent accompaniment.
- Wine Pairing: A light-bodied red wine like a Pinot Noir or a dry white wine such as a Pinot Grigio or Sauvignon Blanc would beautifully complement the savory notes of the pancetta and mushrooms without overpowering the dish.
- Vegetable Side: Roasted asparagus, steamed green beans, or broccoli florets can add extra vegetables to your meal, enhancing its nutritional value and visual appeal.
Chef’s Notes & Pro Tips for Success
Here are a few additional tips and tricks to ensure your Spaghetti Pie with Mushrooms, Peas, and Pancetta turns out perfectly every time:
- Mushroom Varieties: While white button mushrooms are excellent, feel free to experiment with other varieties. Cremini (baby bellas) offer a deeper, more robust flavor. Sliced shiitake mushrooms could also add an interesting umami note. Ensure they are all thoroughly cleaned and sliced evenly for consistent cooking.
- Cheese Substitutions: If Fontina isn’t readily available, a good quality provolone, Gruyere, or even a mild cheddar could work in a pinch. However, Fontina’s unique melt and flavor profile truly shine here. Always grate your own cheese for the best results, as pre-shredded varieties often contain anti-caking agents that can affect melting and texture.
- Equipment Matters: A 9-inch springform pan is highly recommended for easy unmolding and a beautiful presentation. If you don’t have one, a 9-inch round deep baking dish (like a ceramic pie dish or casserole dish) can also be used. Just be aware that slicing and serving might be a bit trickier, and you’ll need to scoop out portions.
- Achieving Crispy Pancetta: Don’t rush the pancetta-cooking process. Slowly rendering it over medium-high heat ensures it becomes beautifully crisp, releasing all its delicious fat, which is then used to flavor the shallots and mushrooms.
- Preventing a Soggy Bottom: Wrapping your springform pan with aluminum foil is a crucial step. While unlikely with this recipe’s composition, it provides an extra layer of protection against any potential moisture from the oven or pan, ensuring a perfectly cooked crust.
- Leftovers and Reheating: Leftover spaghetti pie is fantastic! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual slices or warm larger portions in the oven at 300°F (150°C) until heated through.
I genuinely hope you try this recipe and fall in love with its comforting flavors as much as I have. It’s a dish that promises to gather everyone around the table for a truly memorable meal. Please feel free to share your thoughts, questions, or any variations you try in the comments below. Enjoy every delicious bite!
More Delicious Comfort Food Recipes to Enjoy
If you’re craving more hearty, soul-satisfying meals, be sure to explore these other comforting recipes from my kitchen:
- Chicken Osso Buco
- Hearty Chicken Stew
- Authentic Hungarian Stuffed Cabbage
Spaghetti Pie with Mushrooms, Peas and Pancetta
Print Recipe
SaveSaved!
Pin Recipe
Ingredients
- 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°F (200°C). Wrap the outside of your 9-inch springform pan tightly with aluminum foil. 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, reserving about 1 tablespoon of rendered fat. 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, parsley, 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.