Spaghetti Pie

Cook spaghetti (al dente) according to package instructions.

Slice bacon into 1/2 inch pieces. Place in a skillet with sides at least 2 inches deep and cook over medium-high heat until browned. Remove from bacon from skillet and place into a bowl. Drain fat.

Remove sausage from casings. Add to the skillet and cook until browned. While cooking, break sausage into smaller pieces to allow it to cook faster. Remove from skillet and add to the bowl with the bacon. Drain fat from the skillet.

In a large bowl, mix together ricotta, mozzarella, eggs, salt and pepper. Mix in bacon and sausage pieces.

Using tongs, mix in cooked spaghetti until all ingredients are as evenly spread out as possible. This is not always an easy task but take some time and it will work eventually.

Heat skillet back to medium heat and add two tablespoons of olive oil. If you’re feeling really ambitious (aka super healthy), you can use reserved bacon fat to cook the pie in. It adds a lot of extra flavor, just don’t tell your arteries.

Once the oil is hot, dump in the contents of your bowl. Spread out evenly into the pan. Set your timer for 8 minutes and allow to cook. After the first 8 minutes, it is time to flip. (I use a pizza pan to help with this process, but you could also use a cookie sheet or some other large, flat object that fits the entire pie.) Flip and cook another 8 minutes.

Remove the pie from the skillet and place onto a serving platter. Let it rest for 3-4 minutes (the hardest part) and then cut into pieces to serve.