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 house thanks to its unique texture and comforting flavors.
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.
- Toss Pasta:
- 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 Making this pasta pie has become a cherished weekend tradition with my family.
Serving Suggestions
Serve with a simple arugula salad and a chilled glass of Pinot Grigio for a complete meal.
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.
Save This dish is perfect for impressing guests with minimal effort and maximum flavor.
Recipe FAQs
- → How do I achieve a crispy top on this baked pasta?
Grease the pan and dust with breadcrumbs before baking to promote a golden crust. For extra crispiness, broil the top for 2-3 minutes at the end.
- → Can I substitute Pecorino Romano with another cheese?
Parmesan can be used entirely instead of Pecorino, but Pecorino imparts a signature sharp, salty flavor essential to the dish’s character.
- → How long should I cook the spaghetti before assembling?
Cook the spaghetti just shy of al dente, about one minute less than package instructions, to ensure it maintains structure during baking.
- → What’s the purpose of using eggs and cream in this dish?
Eggs and cream bind the pasta and cheese mixture, creating a rich, custard-like texture that holds the pie together once baked.
- → Is it better to use a springform pan for this preparation?
Yes, a 9-inch springform pan allows easy removal and maintains the shape of the pie after baking and cooling.
