# What You Need:
→ Pasta
01 - 14 oz spaghetti
02 - 1 tbsp kosher salt (for pasta water)
→ Cheese and Sauce
03 - 5 oz finely grated Pecorino Romano cheese
04 - 2.5 oz finely grated Parmesan cheese (optional)
05 - 2 large eggs
06 - 1/2 cup heavy cream
07 - 1/4 cup unsalted butter, melted
08 - 2 tsp freshly ground black pepper (plus extra for topping)
→ For the Pan
09 - 1 tbsp unsalted butter (for greasing)
10 - 2 tbsp fine breadcrumbs (for dusting)
# How To Make:
01 - Preheat oven to 400°F. Grease a 9-inch springform pan with butter and dust with breadcrumbs, tapping out excess.
02 - Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, about 1 minute less than package instructions. Drain and cool slightly.
03 - Whisk eggs, heavy cream, melted butter, Pecorino Romano, Parmesan if using, and black pepper together in a large bowl until smooth.
04 - Add drained spaghetti to the cheese mixture and toss thoroughly to evenly coat all strands.
05 - Transfer mixture into prepared pan, spreading evenly and pressing gently. Sprinkle additional Pecorino and black pepper on top if desired. Bake for 35 to 40 minutes until set and golden.
06 - Let cool for 10 minutes, run a knife around the edge, release springform pan, slice, and serve warm.
