Spaghetti Carbonara Pie

Ingredients:

• 450 gr. dry spaghetti
• 1 tbsp. butter
• 220 g pancetta
• 1.5 tsp coarse salt + extra for pasta
• 1 bunch broccoli raab
• 2 large eggs
• 2 - 3 large yolks
• 1 and 1/4 cups whole milk
• 1 teaspoon black pepper
• 220 g (about 2 cups) finely grated Parmesan and/or Pecorino Romano
• Special equipment: springform pan with a diameter of 22 cm.

Preparation:

1. Preheat oven to 220°C. Grease a 22cm springform pan with butter and wrap tightly with foil on the outside. Place on a baking sheet.
2. Cut the pancetta into 1 cm cubes and fry over medium heat until golden brown. Transfer with a slotted spoon to paper towels.
3. Bring a large pot of well-salted water to a boil. Cook the rapini for 1-2 minutes in the salted water, until wilted. Remove the leaves with a large slotted spoon and transfer to a plate.
4. Then add the spaghetti to the boiling water and cook for 2 minutes less than the package directions for al dente. While the pasta is cooking, use a towel to squeeze out any excess water from the rapini. Remove 1 cup of the leaves and finely chop them. Set the remainder aside for another use. Drain the pasta thoroughly and let it cool slightly.
5. In a large bowl, whisk together the eggs, yolks, milk, salt, black pepper, and most of the cheese, setting aside 0.5 cups. Add the spaghetti, chopped rapini, and pancetta and toss to combine. Pour the mixture into the prepared springform pan. Sprinkle with 0.5 cups of grated cheese.
6. Bake for 35-40 minutes until the pie is set and golden brown on top. To check for doneness, tilt the pan and make sure the cream hasn't leaked out. If it has, continue baking for another 5 minutes. If the top of the pie is browning too quickly, cover it with foil and continue baking.
7. Remove the pie from the oven and let it cool on a wire rack for 5 minutes. Then, remove the foil and ring from the pan and turn the pie out onto a serving platter. Serve sliced.