Golden baked pasta combined with creamy, peppery cheese sauce, delivering crispy edges and rich flavor.
# What Goes In:
→ Pasta
01 - 14 oz bucatini or spaghetti
02 - 1 tbsp kosher salt (for pasta water)
→ Cheese & Sauce
03 - 1 1/4 cups freshly grated Pecorino Romano
04 - 2/3 cup freshly grated Parmesan
05 - 2 large eggs
06 - 2/3 cup whole milk
07 - 2 tbsp unsalted butter, melted
08 - 2 tsp freshly cracked black pepper
→ For Baking & Finishing
09 - 2 tbsp olive oil (plus extra for greasing)
10 - Additional Pecorino for topping
11 - Extra black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Grease a 9-inch springform pan or cake tin with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about one minute less than package instructions. Drain thoroughly and toss with 1 tbsp olive oil to prevent sticking. Allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, whole milk, melted butter, grated Pecorino Romano, Parmesan, and freshly cracked black pepper until smooth.
04 - Add warm pasta to the cheese mixture, tossing gently to ensure full coating.
05 - Transfer mixture to prepared pan, arranging pasta in a spiral or nest shape for optimal texture. Press lightly to compact. Sprinkle additional Pecorino and drizzle olive oil over the top.
06 - Bake for 30 to 35 minutes until golden brown and set. Optionally, broil for 2 to 3 minutes at the end for extra crispness.
07 - Allow to cool in pan for 10 minutes before releasing and slicing. Serve warm, garnished with extra black pepper and cheese if desired.
