Spaghetti pie in tomato sauce with basil

Ingredients:

• 450 g spaghetti
• 1 jar (700 g) of tomato sauce with basil
• 2 cups diced fontina cheese (about 200 g)
• 1 cup of milk
• 0.5 cup chopped fresh basil leaves
• 0.5 cup chopped fresh parsley leaves
• 3 large eggs, lightly beaten
• 2 tbsp. grated Asiago cheese (about 200 gr.)
• 1 package (170 g) pancetta, diced
• Special equipment: cast iron frying pan with a diameter of 30 cm.

Preparation:

1. Preheat oven to 175°C.
2. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain thoroughly and let cool slightly.
3. In a large bowl, combine tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup Asiago, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the spaghetti and toss to coat.
4. Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the pasta bowl and toss to coat evenly. Let the skillet cool for 5 minutes.
5. Place the pasta in the skillet and top with the remaining 1 cup Asiago. Bake until the cheese is melted and bubbly and the pie is set, 45–50 minutes.
6. Run a spatula under the pie to loosen it from the pan. Transfer it to a serving platter and cut into wedges.