Cacio e Pepe Pasta Pie

Name: Cacio e Pepe Pasta Pie
Ingredients: 1 pound spaghetti; 1 1/2 cups milk; 3/4 cup grated Parmigiano-Reggiano cheese; 3 large eggs, lightly beaten; 2 1/2 teaspoons ground black pepper; 2 teaspoons kosher salt; 6 ounces Fontina cheese, shredded (2 cups); 6 ounces sharp white cheddar cheese, shredded (2 cups); Butter, for greasing

9 ingredients

10 steps

Ingredients

1 pound spaghetti
1 1/2 cups milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 teaspoons ground black pepper
2 teaspoons kosher salt
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
Butter, for greasing

Directions

1

Preheat the oven to 425.
2

In a pot of salted boiling water, cook the spaghetti until al dente.
3

Drain well.
4

In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar.
5

Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top.
6

Bake for 35 to 40 minutes, until the cheese is melted and bubbling.
7

Turn on the broiler.
8

Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top.
9

Transfer to a rack and let cool for 15 minutes.
10

Remove the ring, cut the pie into wedges and serve.