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 tried this recipe when craving something comforting and it quickly became a family favorite for its unique texture and bold flavors.
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
- Preheat the Oven:
- 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.
- Cook the Spaghetti:
- 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.
- Mix the Sauce:
- In a large bowl, whisk together eggs, heavy cream, melted butter, Pecorino Romano, Parmesan (if using), and black pepper until smooth.
- Combine Pasta and Sauce:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.
- Prepare the Pan:
- 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.
- Bake:
- Bake for 35 40 minutes or until the pie is set and the top is crisp and golden.
- Cool and Serve:
- Cool for 10 minutes then run a knife around the edge and release the springform pan. Slice and serve warm.
Save to Pinterest Sharing this dish has brought many smiles to family gatherings and inspired new takes on classic pasta recipes.
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.
Nutritional Information
Calories 465, Total Fat 21 g, Carbohydrates 48 g, Protein 19 g per serving
Save to Pinterest This pasta pie is a delicious way to impress with familiar ingredients served in an unexpected format.
Recipe FAQs
- → What type of cheese is best for this dish?
Pecorino Romano is traditional and provides a sharp, salty flavor. Parmesan can be added for extra depth but Pecorino is essential.
- → How do I achieve the crispy top layer?
Baking the pasta in a buttered, breadcrumb-dusted pan helps develop a crisp crust. Broiling for 2-3 minutes at the end enhances crunchiness.
- → Can I prepare the pasta ahead of time?
Cooking the spaghetti slightly under al dente and allowing it to cool before mixing helps maintain texture and ease of layering.
- → What is the role of eggs and cream in the dish?
Eggs and heavy cream bind the spaghetti and cheese together, creating a smooth, sliceable consistency once baked.
- → Are there suggested accompaniments to serve?
A simple arugula salad and a chilled Pinot Grigio complement the richness with fresh, light contrasts.