Pin it 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.
This dish was a delightful surprise for my family who loved the crispy edges and creamy center.
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 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 Pasta:
- 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
- Make Sauce:
- In a large bowl whisk together eggs heavy cream melted butter Pecorino Romano Parmesan (if using) and black pepper until smooth
- Combine:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand
- Prepare 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
Pin it This pasta pie quickly became a family favorite on cozy weekend dinners.
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
Pin it With its crispy exterior and creamy interior this pasta pie is perfect for impressing your guests or enjoying a comforting meal.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti is preferred for its ability to crisp up evenly and hold the creamy binding mixture well.
- → Can I substitute Pecorino Romano with another cheese?
Parmesan can be used as a substitute, but Pecorino Romano offers the signature sharp and salty flavor essential to the dish.
- → How do I get the top extra crispy?
Broiling the pie for 2–3 minutes at the end of baking adds an extra golden, crispy layer on top.
- → Is it necessary to let the pasta cool before mixing?
Allowing the pasta to cool slightly prevents the eggs from scrambling when combined, ensuring a smooth texture.
- → Can this be made ahead and reheated?
Yes, it can be refrigerated after baking and gently reheated in the oven to maintain crispness and flavor.