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 quickly became a favorite in my household thanks to its crispy crust and creamy interior.
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)
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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
- Mix 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
- 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 is perfect for family dinners, often bringing everyone together over its crispy and creamy texture.
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 A simple but delicious way to enjoy Italian flavors in a new form that your whole family will love.
Recipe Questions
- → What type of pasta is best for this dish?
Spaghetti works best as it crisps up nicely and holds the creamy sauce well when baked.
- → Can I substitute Pecorino Romano cheese?
Yes, Parmesan can be used for a milder flavor, but Pecorino offers the traditional sharpness essential to the dish.
- → How do I achieve the crispy top layer?
Dusting the pan with breadcrumbs and finishing with a broil for 2-3 minutes helps develop a golden, crispy crust.
- → Is it necessary to cool the pasta mixture before baking?
Allowing the cooked spaghetti to cool slightly prevents overcooking and helps maintain a firm texture once baked.
- → What sides pair well with this baked pasta dish?
A simple arugula salad and a chilled white wine like Pinot Grigio complement the richness perfectly.
