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 made this pasta pie to impress my family and was amazed at how quickly it disappeared from the table.
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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.
- Combine:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.
- Transfer to Pan:
- 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 dish has become a favorite family comfort food perfect for cozy dinners and sharing with loved ones.
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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.
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This baked pasta pie combines comforting texture with bold flavors making it an irresistibly satisfying meal.
Kitchen Questions
- → How do I achieve a crispy top on the pasta pie?
Bake until the top is golden and crisp, then optionally broil for 2-3 minutes to enhance crunchiness without burning.
- → What type of cheese works best for this dish?
Pecorino Romano provides the classic sharp flavor, but Parmesan can be used alone or combined for depth.
- → How long should the spaghetti be cooked before mixing?
Cook spaghetti just shy of al dente, about 1 minute less than package instructions, to prevent overcooking during baking.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking. Bake straight from the fridge, allowing extra time to heat through.
- → What pan size is recommended for baking?
A 23 cm (9-inch) springform pan is ideal for even baking and easy slicing once cooled.
