Directions:
- Preheat oven to 375 degrees F. In large saucepot, prepare spaghetti in boiling salted water as label directs.
- Meanwhile, in blender at low speed, blend ricotta, Romano, eggs, egg yolk, pepper, nutmeg, 1/2 cup milk, and 1/2 teaspoon salt until smooth.
- Drain pasta and return to saucepot. Add ricotta mixture, bacon, and remaining 1 1/2 cups milk, stirring to combine.
- Transfer pasta mixture to 2 1/2-quart baking dish (about 2 inches deep). Bake 35 to 40 minutes, until golden around edges and almost set but still slightly liquid in center. Let pie stand 10 minutes before serving (liquid will be absorbed during standing). Cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.75 Kcal (2812 kJ) | ||
| Calories from fat | 290.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.32g | 50% | |
|---|---|---|---|
| Cholesterol | 196.96mg | 66% | |
| Sodium | 2383.26mg | 99% | |
| Potassium | 638.51mg | 14% | |
| Total Carbs | 50.71g | 17% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 44.56g | 89% | |
| Iron | 4.1mg | 23% | |
| Calcium | 356.7mg | 36% | |
| Amount Per 100 g | |||
| Calories | 248.02 Kcal (1038 kJ) | ||
| Calories from fat | 107.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 50% | |
|---|---|---|---|
| Cholesterol | 72.72mg | 66% | |
| Sodium | 879.95mg | 99% | |
| Potassium | 235.75mg | 14% | |
| Total Carbs | 18.72g | 17% | |
| Sugars | 2.22g | 24% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 16.45g | 89% | |
| Iron | 1.5mg | 23% | |
| Calcium | 131.7mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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