# Components:
→ 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)
# Method:
01 - Preheat the oven to 400°F. Grease a 9-inch springform pan with butter and dust with breadcrumbs, tapping out the excess.
02 - Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about one minute less than package instructions. Drain and let cool slightly.
03 - In a large bowl, whisk together eggs, heavy cream, melted butter, Pecorino Romano, Parmesan if using, and black pepper until smooth.
04 - Add the drained spaghetti to the egg and cheese mixture, tossing thoroughly to coat every strand.
05 - Transfer the mixture to the prepared pan, spreading evenly and pressing down gently. Sprinkle extra Pecorino and cracked black pepper on top if desired.
06 - Bake for 35 to 40 minutes, until set and the top is crisp and golden.
07 - Cool for 10 minutes, then run a knife around the edge and release the springform pan. Slice and serve warm.
