CACIO E PEPE PASTA PIE

CACIO E PEPE PASTA PIE image

Categories Pasta

Number Of Ingredients 9

1 pound spaghetti
1 1/2 cups milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 teaspoons ground black pepper
Kosher salt
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
Butter, for greasing

Steps:

Preheat the oven to 425Â°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well. In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar. Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake for 35 to 40 minutes, until the cheese is melted and bubbling. Turn on the broiler. Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top. Transfer to â¨a rack and let cool for 15 minutes. Remove the ring, cut the pie into wedges and serve.