Save to Pinterest A playful twist on the Roman classic—al dente pasta melded with a creamy, peppery cheese sauce, baked into a golden, sliceable pie with irresistible crispy edges.
This dish became a family favorite as it combines comfort food with an elegant presentation that impresses guests without much effort.
Ingredients
- Pasta: 400 g (14 oz) bucatini or spaghetti, 1 tbsp kosher salt (for pasta water)
- Cheese & Sauce: 120 g (1 1/4 cups) freshly grated Pecorino Romano, 60 g (2/3 cup) freshly grated Parmesan, 2 large eggs, 150 ml (2/3 cup) whole milk, 2 tbsp unsalted butter melted, 2 tsp freshly cracked black pepper
- For Baking & Finishing: 2 tbsp olive oil (plus extra for greasing), Additional Pecorino for topping, Extra black pepper to taste
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Grease a 23cm (9-inch) springform pan or cake tin with olive oil and line the base with parchment paper.
- Step 2:
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente (about 1 minute less than package instructions). Drain well and toss with 1 tbsp olive oil to prevent sticking. Let cool slightly.
- Step 3:
- In a large bowl, whisk together eggs, milk, melted butter, grated Pecorino, Parmesan, and cracked black pepper until smooth.
- Step 4:
- Add the warm pasta to the cheese mixture, tossing to coat thoroughly.
- Step 5:
- Transfer the mixture to the prepared pan, arranging the pasta in a spiral or nest for best texture. Press down lightly. Sprinkle with more Pecorino and a drizzle of olive oil.
- Step 6:
- Bake for 30–35 minutes, until golden and set. For extra crispness, broil for 2–3 minutes at the end.
- Step 7:
- Cool in the pan for 10 minutes, then release and slice. Serve warm, topped with more black pepper and cheese if desired.
Save to Pinterest Gathering around the table with loved ones, this pasta pie always brings out stories and smiles every time we make it.
Required Tools
Large pot, Mixing bowl, Whisk, 23cm (9-inch) springform pan or cake tin, Parchment paper, Oven
Allergen Information
Contains: Wheat (gluten), milk, eggs, cheese (dairy). Check cheese for vegetarian rennet if needed.
Nutritional Information
Calories: 440 per serving. Fat: 19 g. Carbohydrates: 46 g. Protein: 20 g.
Save to Pinterest Enjoy this crispy, cheesy delight with a glass of crisp white wine or a fresh salad for the perfect comfort meal.
Recipe FAQs
- → What pasta works best for this dish?
Bucatini or spaghetti are ideal, cooked just shy of al dente to hold texture after baking.
- → How can I achieve crispy edges?
Baking the assembled pasta pie until golden and finishing with a short broil ensures crunchy, irresistible edges.
- → Can I adjust the cheese flavors?
Yes, using all Pecorino Romano deepens the flavor, while adding Parmesan balances it with mellow notes.
- → Is the dish suitable for vegetarians?
Yes, but check that the cheeses used contain vegetarian rennet to ensure compatibility.
- → What serving suggestions complement this dish?
It pairs wonderfully with a crisp white wine like Verdicchio or a light salad to balance richness.
- → How can I adjust the texture of the cheese sauce?
Adding reserved pasta water to the cheese mixture creates a creamier consistency without thinning.