RECIPE FOR SPAGETTI PIE RECIPES

Steps:

• Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
• In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
• Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
• Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
• Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Steps:

• Preheat oven to 350°F.
• Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
• Place on a baking sheet, cut side up and sprinkle with salt and pepper.
• Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
• Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
• Place in a serving dish and serve hot.