Pasta Carbonara Torte with Tomatoes and Sage

1. Cook Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions, but stop a couple of minutes early so the pasta is slightly underdone. Drain the spaghetti and set it aside.

2. Preheat Oven

While the pasta is cooking, preheat your oven to 425°F.

3. Cook Pancetta and Sage

In a 10-inch oven-safe skillet, cook the pancetta or thick-cut bacon over medium heat until crispy and golden, about 7 to 10 minutes. Add the minced fresh sage leaves to the skillet and cook for an additional minute.

4. Combine Ingredients

Combine the cooked spaghetti, the pancetta-sage mixture, whole milk, grated Gruyère, young pecorino, and Parmigiano-Reggiano cheeses, quartered cherry tomatoes, lightly beaten eggs, freshly ground black pepper, and a pinch of salt in the skillet. Toss until the pasta is evenly coated with the mixture.

5. Bake the Torte

Sprinkle the remaining Gruyère and pecorino cheeses on top. Place the skillet in the preheated oven and bake for 40 minutes until the cheese is melted and golden.

6. Rest and Serve

Let the torte cool slightly in the skillet, then garnish with freshly chopped chives before serving.