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.
I first tried this recipe when craving Italian comfort food and was amazed at how the pasta pie held its shape perfectly while delivering tons of flavor in every bite.
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
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
- Prepare 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 Making this pasta pie has become a family favorite especially when served with a simple arugula salad and a chilled glass of Pinot Grigio.
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 This crispy baked pasta pie is the perfect combination of creamy and crunchy making it an unforgettable Italian comfort dish.
Kitchen Guide
- → How do I achieve the crispy top on this pasta pie?
Ensure the pasta mixture is well spread in the pan and bake until golden. For extra crispiness, broil the top for the last 2–3 minutes.
- → Can I substitute Pecorino Romano with another cheese?
While Pecorino Romano provides a sharp, salty flavor, Parmesan can be used entirely for a milder taste, though it alters the classic profile.
- → What’s the ideal pasta texture before baking?
Cook the spaghetti just shy of al dente, about one minute less than package instructions, to ensure it holds texture after baking.
- → How should I prepare the pan for baking?
Grease a springform pan with unsalted butter and dust with fine breadcrumbs to prevent sticking and add subtle crunch to edges.
- → What accompaniments pair well with this dish?
A simple arugula salad and a chilled glass of Pinot Grigio complement the rich and creamy pasta pie beautifully.