# 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)
# Steps to follow:
01 - Preheat oven to 400°F. Butter a 9-inch springform pan and dust with breadcrumbs, removing 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 let cool slightly.
03 - Whisk together eggs, heavy cream, melted butter, Pecorino Romano, Parmesan if using, and black pepper until smooth in a large bowl.
04 - Add drained spaghetti to the egg-cheese mixture and toss thoroughly to coat evenly.
05 - Transfer mixture to prepared pan, spread evenly, and press gently. Sprinkle extra Pecorino and cracked black pepper on top if desired.
06 - Bake for 35 to 40 minutes until set and golden crispy on top.
07 - Cool for 10 minutes, run a knife around the pan edge, release springform, slice, and serve warm.
