Save 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 recipe became a household favorite after I discovered how easy it was to make a crispy, cheesy pasta pie that holds its shape perfectly for slicing and serving.
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℃ (400℉) Grease a 23 cm (9-inch) springform pan with butter and dust with breadcrumbs tapping out the excess
- Cook 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
- Make Mixture:
- 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
- Assemble:
- 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 This dish has brought my family together for many cozy dinners especially during chilly evenings when comfort food is a must
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 This pasta pie is a perfect blend of texture and flavor sure to impress your guests with minimal effort
Recipe Guide
- → What type of pasta works best?
Spaghetti is ideal for this dish as it holds the mixture well and crisps nicely during baking.
- → Can I substitute Pecorino Romano?
Yes, Parmesan cheese can be used, but Pecorino provides a distinctive sharpness that enhances the flavor.
- → How is the pasta cooked before baking?
Cook the spaghetti until just al dente, slightly undercooked to avoid becoming mushy once baked.
- → What makes the top crispy?
Butter and fine breadcrumbs used to grease and dust the pan ensure a crispy crust forms during baking.
- → Can I add more pepper on top?
Extra freshly cracked black pepper sprinkled on top before baking adds a bright, spicy finish.