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1
Cook spaghetti (al dente) according to package instructions.
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2
Slice bacon into 1/2 inch pieces.
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3
Place in a skillet with sides at least 2 inches deep and cook over medium-high heat until browned.
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4
Remove from bacon from skillet and place into a bowl.
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5
Drain fat.
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6
Remove sausage from casings.
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7
Add to the skillet and cook until browned.
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8
While cooking, break sausage into smaller pieces to allow it to cook faster.
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9
Remove from skillet and add to the bowl with the bacon.
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10
Drain fat from the skillet.
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11
In a large bowl, mix together ricotta, mozzarella, eggs, salt and pepper.
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12
Mix in bacon and sausage pieces.
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13
Using tongs, mix in cooked spaghetti until all ingredients are as evenly spread out as possible.
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14
This is not always an easy task but take some time and it will work eventually.
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15
Heat skillet back to medium heat and add two tablespoons of olive oil.
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16
If youre feeling really ambitious (aka super healthy), you can use reserved bacon fat to cook the pie in.
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17
It adds a lot of extra flavor, just dont tell your arteries.
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18
Once the oil is hot, dump in the contents of your bowl.
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19
Spread out evenly into the pan.
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20
Set your timer for 8 minutes and allow to cook.
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21
After the first 8 minutes, it is time to flip.
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22
(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.)
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23
Flip and cook another 8 minutes.
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24
Remove the pie from the skillet and place onto a serving platter.
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25
Let it rest for 3-4 minutes (the hardest part) and then cut into pieces to serve.
