Layers of crispy spaghetti, Pecorino, and black pepper baked golden for a comforting, sliceable dish.
# What You'll Need:
→ Pasta
01 - 14 ounces spaghetti
02 - 1 tablespoon kosher salt (for pasta water)
→ Cheese and Sauce
03 - 5 ounces finely grated Pecorino Romano cheese
04 - 2.5 ounces finely grated Parmesan cheese (optional)
05 - 2 large eggs
06 - 1/2 cup heavy cream
07 - 1/4 cup unsalted butter, melted
08 - 2 teaspoons freshly ground black pepper (plus extra for topping)
→ For the Pan
09 - 1 tablespoon unsalted butter (for greasing)
10 - 2 tablespoons fine breadcrumbs (for dusting)
# Method:
01 - Preheat oven to 400°F. Grease a 9-inch springform pan with butter and dust with breadcrumbs, shaking out excess.
02 - Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, about one minute less than package instructions. Drain and let cool briefly.
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 each strand evenly.
05 - Transfer the coated spaghetti to the prepared pan, spreading evenly and pressing down gently. Optionally, sprinkle extra Pecorino and black pepper on top.
06 - Bake for 35 to 40 minutes, until set and the top is crisp and golden.
07 - Allow to cool for 10 minutes. Run a knife around the pan edge, release the springform, slice, and serve warm.
