Baked pasta layered with Pecorino Romano, cracked black pepper, and crispy golden edges for a warm comfort meal.
# What you'll need:
→ Pasta
01 - 14 oz spaghetti
02 - 1 tbsp kosher salt (for pasta water)
→ Cheese and Sauce
03 - 5 oz finely grated Pecorino Romano cheese
04 - 2.5 oz finely grated Parmesan cheese (optional)
05 - 2 large eggs
06 - 1/2 cup heavy cream
07 - 1/4 cup unsalted butter, melted
08 - 2 tsp freshly ground black pepper
→ For the Pan
09 - 1 tbsp unsalted butter (for greasing)
10 - 2 tbsp 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 slightly.
03 - In a large bowl, whisk eggs, heavy cream, melted butter, Pecorino Romano, Parmesan (if using), and black pepper until smooth.
04 - Add drained spaghetti to the mixture and toss thoroughly to coat evenly.
05 - Transfer pasta mixture to prepared pan, spreading evenly and pressing gently. Sprinkle extra Pecorino and black pepper on top if desired.
06 - Bake for 35 to 40 minutes until firm and golden on top.
07 - Allow to cool 10 minutes. Run a knife around the edge and release the springform pan. Slice and serve warm.
