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 served this to my family on a chilly evening, and it quickly became a favorite comfort meal we ask for again and again.
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 and Prepare:
- 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 recipe always brings the family together around the dinner table, sparking stories and laughter as everyone enjoys their slice.
Notes
Swap Pecorino for all Parmesan if desired but the classic flavor is best with Pecorino Serve 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
Nutritional Information
Calories 465 Total Fat 21 g Carbohydrates 48 g Protein 19 g
Save This baked pasta pie is perfect for meal prep and reheats beautifully with a crisp crust intact.
Recipe FAQ
- → What type of pasta works best for this dish?
Spaghetti cooked just shy of al dente is ideal to ensure it holds its shape and crisps nicely when baked.
- → Can I substitute Pecorino Romano cheese?
While Pecorino Romano provides the signature sharpness, Parmesan can be used for a milder flavor, though the authentic taste changes.
- → How do I achieve a crispy top layer?
Broiling for the last 2–3 minutes after baking intensifies the golden crisp texture on top of the pasta layers.
- → Is there a recommended side to serve with this dish?
A fresh arugula salad pairs well, balancing the richness with peppery, crisp greens and a chilled white wine.
- → What is the role of black pepper in the dish?
Freshly ground black pepper adds a spicy warmth and aromatic depth, harmonizing the creamy cheese layers.