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Yield: Serves 4
Preheat oven to 375 degrees. Meanwhile, cook bacon in a skillet over medium heat, flipping once, until crisp, about eight minutes. Transfer bacon to paper towels to drain; reserve skillet. Let bacon cool completely, then finely chop.
Heat bacon drippings in the reserved skillet over medium-high heat. Add the onion and 1/4 teaspoon salt and cook, stirring, until soft, about five minutes. Transfer onions to a large bowl and let cool slightly. Add the chopped bacon, eggs, ricotta, Parmesan, and 1/2 tsp each salt and pepper and stir to combine. Stir in the spaghetti and peas until evenly coated.
Transfer spaghetti-egg mixture to a nine-inch pie plate or other round baking dish. Bake until the top is golden and the filling sets; 30 to 35 minutes. Transfer to a wire rack and let cool slightly. Serve with lemon wedges for squeezing over the pie.
In this issue: Summer Off the Beaten Path
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