Save to Pinterest A playful twist on the Roman classic, this baked pasta pie features layers of crispy spaghetti, creamy Pecorino Romano, and plenty of cracked black pepper, all baked to golden perfection for a comforting, sliceable dish.
I first served this to friends and family and everyone loved the crispy crust combined with the peppery cheese filling.
Ingredients
- Pasta: 400 g (14 oz) spaghetti, 1 tbsp kosher salt (for pasta water)
- Cheese and Sauce: 150 g (5 oz) finely grated Pecorino Romano cheese, 75 g (2.5 oz) finely grated Parmesan cheese (optional, for extra depth), 2 large eggs, 120 ml (1/2 cup) heavy cream, 60 g (1/4 cup) unsalted butter melted, 2 tsp freshly ground black pepper (plus extra for topping)
- For the Pan: 1 tbsp unsalted butter (for greasing), 2 tbsp fine breadcrumbs (for dusting)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Grease a 23 cm (9-inch) springform pan with butter and dust with breadcrumbs tapping out the excess.
- Step 2:
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente (about 1 minute less than package instructions). Drain and let cool slightly.
- Step 3:
- In a large bowl whisk together eggs heavy cream melted butter Pecorino Romano Parmesan (if using) and black pepper until smooth.
- Step 4:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.
- Step 5:
- Transfer the mixture to the prepared pan spreading it evenly and pressing down gently. Sprinkle extra Pecorino and cracked black pepper on top if desired.
- Step 6:
- Bake for 35 40 minutes or until the pie is set and the top is crisp and golden.
- Step 7:
- Cool for 10 minutes then run a knife around the edge and release the springform pan. Slice and serve warm.
Save to Pinterest I cherish the family moments when we all gather around to enjoy this warm comforting pasta pie on chilly evenings.
Notes
Serve with a simple arugula salad and a chilled glass of Pinot Grigio.
Required Tools
23 cm (9-inch) springform pan Large pot Mixing bowls Whisk Cheese grater
Allergen Information
Contains Wheat (gluten) milk eggs. If unsure about cheese or pasta ingredients double-check labels for allergens.
Save to Pinterest This pasta pie is perfect for a cozy dinner and can be served warm or at room temperature.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti is traditional, cooked just shy of al dente to retain firmness during baking and crisping.
- → Can I substitute Pecorino Romano cheese?
Yes, Parmesan can be used for a milder flavor, though Pecorino offers the classic sharp, salty taste.
- → How do I achieve a crispy top layer?
Baking until golden brown and finishing with a brief broil ensures a crunchy surface with tender layers beneath.
- → Should the pasta be cooled before mixing?
Allowing pasta to cool slightly prevents the eggs from scrambling when mixed, resulting in a smooth texture.
- → What sides pair well with this dish?
Fresh arugula salad and a chilled white wine, like Pinot Grigio, complement the rich, savory flavors beautifully.