Ingredients
For the Crust
- 2 tablespoons Butter (to grease the pie plate; cooking spray can be used for a lighter option)
- 8 ounces Dry Spaghetti (whole wheat spaghetti can be used for added fiber)
- 1/2 cup Romano Cheese, grated (Parmesan cheese can be substituted)
- 2 whole Eggs, beaten (flaxseed mixed with water can be used as a vegan alternative)
For the Filling
- 8 ounces Bacon (about 8 slices; turkey bacon can be used for a lighter choice)
- 1.5 pounds Boneless Chicken (meatless option: sautéed mushrooms)
- 1/2 cup Onion, diced (shallots can be a milder alternative)
- 1/2 Red Bell Pepper, diced (any bell pepper can be used)
- 1 tablespoon Garlic, minced (powdered garlic can substitute)
For the Sauce
- 1 cup Whole Milk (almond or oat milk for non-dairy substitute)
- 1 cup Heavy Cream (half and half for a lighter version)
- 1 whole Egg Yolk (optional; thickens the sauce)
- 2 tablespoons Butter (olive oil can substitute)
- 4 tablespoons All-Purpose Flour (gluten-free flour as an alternative)
- 1/2 teaspoon Kosher Salt (adjust if using regular salt)
- 1/2 teaspoon Black Pepper (white pepper can be used)
- 1/4 teaspoon Dry Mustard (Dijon mustard as a substitute)
- A few grinds of Nutmeg (optional)
For the Cheesy Finish
- 1 cup Fontina Cheese, shredded (Gruyere or mozzarella work well)
- 1 cup Ricotta Cheese (cottage cheese can be used to lighten)
Instructions
- Prepare the Crust: Grease a pie plate with butter or cooking spray. Cook the spaghetti according to package instructions until al dente. Drain and combine with Romano cheese and beaten eggs to form the crust mixture. Press the mixture evenly into the bottom and up the sides of the pie plate to form a crust.
- Cook the Filling Ingredients: In a skillet, cook the bacon over medium heat until crispy. Remove bacon and drain excess fat, reserving some for sautéing. In the same skillet, cook cubed boneless chicken until browned and cooked through. Add diced onion, red bell pepper, and minced garlic; sauté until vegetables are soft and fragrant.
- Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook to form a roux, about 2 minutes. Gradually whisk in whole milk and heavy cream, stirring until sauce thickens. Remove from heat and whisk in egg yolk, kosher salt, black pepper, dry mustard, and nutmeg. Stir well to combine.
- Combine Filling: Chop the cooked bacon into pieces and mix it with the chicken and sautéed veggies. Pour the creamy sauce over the mixture and stir gently to combine evenly.
- Assemble the Pie: Pour the filling mixture into the prepared spaghetti crust. Spread the ricotta cheese evenly over the top, then sprinkle the shredded Fontina cheese to finish.
- Bake the Pie: Preheat the oven to 350°F (175°C). Bake the assembled pie for 45 to 50 minutes or until the cheese is melted, bubbly, and golden on top.
- Rest and Serve: Allow the pie to rest for 20 minutes before slicing to let the filling set. Serve warm as a satisfying dinner option.
Notes
- For a lighter version, swap heavy cream with half and half and use turkey bacon instead of regular bacon.
- To make the recipe vegetarian, replace chicken with sautéed mushrooms and omit bacon.
- Whole wheat spaghetti increases fiber content, making the dish more nutritious.
- Using cooking spray instead of butter for greasing reduces fat in the crust.
- Nutmeg in the sauce is optional but adds a warm, subtle flavor that complements the dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
