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Spaghetti Pie with Pecorino and Black Pepper recipes

Spaghetti Pie with Pecorino and Black Pepper recipes

This recipe transforms classic spaghetti into a savory baked pie, combining al dente pasta with a rich, custardy blend of milk, eggs, sharp Pecorino, and creamy Fontina cheeses. Generously seasoned with black pepper, it's baked until golden and set, offering a comforting and unique take on a pasta dish, with optional broccoli rabe for added depth and flavor.
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Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 4107.3 kcal

Equipment

  • 1 Large Pot For boiling spaghetti
  • 1 9-inch Pie Plate or Springform Pan For baking the spaghetti pie
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Box Grater or Food Processor For grating cheeses
  • 1 Whisk For mixing liquids

Ingredients
  

Main

  • butter
  • 1/2 pound broccoli rabe toughest stems saved for another use, chopped into few-inch segments (optional)
  • 1 pound dried spaghetti
  • 1 1/2 cups milk
  • 3 large eggs lightly beaten
  • 2 to 3 teaspoons ground black pepper
  • 2 teaspoons coarse or kosher salt
  • 8 ounces aged pecorino cheese finely grated, divided
  • 8 ounces fontina cheese grated, divided

Instructions
 

  • Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie plate or springform pan with butter.
  • Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions until it is al dente, then drain thoroughly.
  • If using broccoli rabe, blanch it briefly in the same boiling water until tender-crisp. Drain well and squeeze out all excess water, then chop into small segments.
  • In a large mixing bowl, whisk together the milk, lightly beaten eggs, 2 to 3 teaspoons of freshly ground black pepper, and 2 teaspoons of coarse or kosher salt until well combined.
  • Add 6 ounces of the finely grated Pecorino cheese and 6 ounces of the grated Fontina cheese to the egg mixture. Stir to combine.
  • Add the drained al dente spaghetti and the chopped (optional) broccoli rabe to the bowl with the egg and cheese mixture. Toss everything thoroughly to ensure the spaghetti is evenly coated.
  • Carefully transfer the spaghetti mixture into the prepared pie plate, arranging it evenly and gently pressing it down to form a compact layer.
  • Sprinkle the remaining 2 ounces of finely grated Pecorino cheese and 2 ounces of grated Fontina cheese evenly over the top of the pie.
  • Bake for 35-45 minutes, or until the spaghetti pie is set in the center, golden brown on top, and the edges are bubbling.
  • Remove the pie from the oven and let it rest for at least 10-15 minutes before slicing and serving to allow the internal structure to set properly.

Notes

1. Always freshly grate your Pecorino and Fontina. Pre-grated cheeses often contain anti-caking agents that hinder melting and affect texture. The sharpness of Pecorino and the creamy melt of Fontina are crucial.2. If including broccoli rabe, blanch it briefly in salted water and ensure it's thoroughly squeezed dry before mixing. This prevents a watery pie and tempers any bitterness.3. Cook the spaghetti to a firm al dente. It will continue to cook and absorb moisture in the oven, so slightly undercooked pasta is ideal to avoid a mushy texture.4. A critical step is allowing the pie to rest for 10-15 minutes after baking. This allows the internal custard to set properly, ensuring clean, intact slices.5. Don't skimp on freshly ground black pepper; it's a star flavor here.