Ingredients 12 ounce spaghetti
1/2 teaspoon salt
6 slice bacon, cut into 1/4-inch pieces
1 container part-skim ricotta cheese
1/2 cup grated Romano cheese
2 large eggs
1 large egg yolk
1/2 teaspoon coarsely ground black pepper
1 pinch nutmeg
2 cup milk
Directions
Preheat oven to 375 degrees F. In large saucepot, prepare spaghetti in boiling salted water as label directs.
Meanwhile, in nonstick 10-inch skillet, cook bacon over medium heat until browned, about 12 minutes. With slotted spoon, transfer bacon to paper towels to drain; set aside.
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. 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.
