This Pasta Carbonara Torte with Tomatoes and Sage is unapologetically rich. To illustrate, the noodles are tossed in freshly fried bacon, some of the bacon fat, along with three kinds of rich and delicious cheese.

This Pasta Carbonara Torte, as its name implies, takes what is a traditional spaghetti dish, and turns it into a pasta you can slice and serve.

I've also seen this dish referred to as spaghetti pie or spaghetti cake. Whatever you call it, it's pretty delicious!

It is loaded with Pecorino Romano, an aged Italian cheese made with sheep's milk, and considered one of Italy's oldest cheeses.

In addition, it makes a gorgeous presentation, and includes melty Gruyère cheese as well as Parmigiano Reggiano cheese.

Pasta carbonara, or spaghetti pasta alla carbonara, is essentially freshly cooked noodles, eggs, bacon or pancetta, pepper, and cheese, tossed together. The eggs are cooked, but not scrambled, by the hot pasta while the cheeses melt. The eggs help give the dish its distinctive yellow color.

This dish, probably a sacrilege for carbonara traditionalists,  is much easier to prepare. There are no worries about scrambling the eggs or getting the timing just right. Plus, the leftovers from this torte are incredible.

This torte can be baked in a high sided oven safe 10 inch skillet, a casserole dish, or a 9 or 10 inch springform or cake pan. I used a 3 quart saucier that was about 9 1/2 inches in diameter, just to be sure that all of the pasta would fit, but a skillet would work just fine.

Most of the versions of this dish I've seen call for springform pans, and you can get pretty dramatic results when you un-mold the torte from one. I was pretty happy using the saucier because I didn't have to worry about leaks, and I liked that the pan kept the torte super hot.

This recipe also includes lots of salty and delicious bacon, as well as fresh sage and cherry tomatoes. It's pretty fool proof, and sooooo delicious.

This dish takes macaroni and cheese to a new level. I also love that it includes a lot of freshly ground black pepper!

This pasta is definitely comfort food, and perfect for when you are craving carbs and cheese. It's wonderful served as a main course with a tossed green or citrus salad.

You can assemble this dish in the baking pan in advance and refrigerate it for up to eight hours before baking. We've also been enjoying slices of leftovers of this torte reheated for about 25 minutes at 350 degrees F. This is one of those dishes that you just cannot resist.

You can play around with the cheeses, substituting Comté or Fontina for the Gruyère, and Asiago for the Pecorino. I would not substitute anything for the tomatoes, because their acidity is perfect with the rich cheese. In fact, I might increase the amount of tomatoes next time.

More Cheesy Pasta Dishes:

Cheesy Noodle Ring

Instant Pot Pasta

Butternut Squash Pasta

Did you know that today is International Bacon Day? To celebrate, I've made this Pasta Carbonara Torte. After the recipe, check out the links to a dozen more delicious sounding recipes using bacon from some of my favorite food bloggers, organized by Liz of Books n' Cooks.

Pasta Carbonara Torte

Ingredients

• 8 ounces thick cut bacon (or pancetta), cut into 1/2 inch slices widthwise
• 2 tablespoons minced fresh sage leaves
• Salt for the pasta water
• 1 pound spaghetti
• 1 1/2 cups whole milk
• 9 ounces Gruyère cheese, grated (about 2 cups)
• 5 ounces Pecorino Romano cheese, grated (about 1 cup)
• 3 ounces Parmigiano Reggiano cheese, freshly grated (about 3/4 cup)
• 1 cup cherry tomatoes, quartered
• 3 large eggs, beaten
• 2 1/2 teaspoons freshly ground black pepper and 1 teaspoon kosher salt
• Freshly chopped chives
• Crushed red pepper (optional)

Instructions

1. Preheat the oven to 425 degrees F.
2. Cook the bacon until just crisp. Add the sage, and cook for another minute or two. Place the bacon and sage into a large bowl, with about 2 tablespoons of the bacon drippings.
3. Cook the pasta in heavily salted water per the package instructions, except stop the cooking process about two minutes earlier than the directions indicate. Drain thoroughly and add to the bowl with the bacon.
4. Add the milk, and the cheeses, reserving 1/4 cup of the Gruyère and 1/4 cup of the Pecorino. Add the tomatoes, eggs, pepper, and salt. Toss the mixture with tongs, and pour into an oven proof 10 inch skillet or saucier, and sprinkle with the remaining cheese.
5. Bake, uncovered, for about 40 minutes, until bubbly, and the pasta is golden brown on top.
6. Let the pasta cool in the pan for about 5 minutes to set. Sprinkle with fresh chives, slice, and serve with the optional crushed red pepper.

Yield: 8 servings

This recipe has been adapted from Dinner: Changing the Game, by Melissa Clark. This book belongs in your cookbook collection. It's just stunning. It's full of recipes that you can serve for dinner with just a salad, and maybe some bread, on the side.

Here are more delicious dishes incorporating bacon for #InternationalBaconDay, organized by Liz of Books n' Cooks.

• Bacon Corn Pizza from Caroline’s Cooking 
• Bacon Wrapped Asparagus from A Day In The Life On The Farm 
• Barbecue, Bacon, & Cheddar Stuffed Sweet Potatoes from Tip Garden 
• Broccoli Bacon Salad from Feeding Big 
• Chicken Bacon Ranch Skillet from Amy’s Cooking Adventure 
• Hot German Potato Salad with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Pasta Carbonara Torte from Karen’s Kitchen Stories 
• Roast Beef, Ham and Bacon Club Sandwich from Family Around The Table 
• Surprise Biscuits from Culinary Adventures with Camilla 
• Warm Bacon Gruyere Dip with Caramelized Onion and Chive from Bear & Bug Eats 
• Wilted Lettuce Salad with Hot Bacon Dressing from Palatable Pastime