Spaghetti Carbonara Pie Recipe | Deb Perelman | Food Network

Ingredients

• 1 tablespoon butter
• 8 ounces pancetta
• 1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
• 1 bunch broccoli rabe
• 1 pound dried spaghetti
• 2 large eggs
• 2 to 3 large yolks
• 1 1/4 cups whole milk
• 1 teaspoon black pepper
• 8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano