White Spaghetti Pie
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
8 slices
-
Calories
447 kcal
-
Course
Main Course
-
Cuisine
Italian
White Spaghetti Pie
Description
White Spaghetti Pie blends spaghetti with eggs, milk, and a mix of Pecorino Romano and Fontina cheeses to create a rich, textured dish. Cooking the spaghetti just under al dente ensures it holds structure when baked. Adding black pepper and the cheeses into the egg mixture layers in flavor. Once combined, the mixture is cooked briefly in a hot butter and oil-coated pan before baking. The baking process sets the mixture into a firm pie with a tender, cheesy interior and a golden top. For extra browning, the pie is briefly broiled.
The pie can be sliced into wedges and served as a satisfying main or side. Its firm texture makes it easy to portion and serve, bringing together the familiar flavors of pasta and cheese in a unique presentation.
Timed baking is important: the pie should be baked until just set, typically 12-15 minutes, with broiling optional for a browned finish. Leftover pie keeps in the refrigerator for a few days and reheats well in the oven, maintaining its shape and texture.
Ingredients
- 1 pound spaghetti
- 8 large egg beaten
- 1 1/2 teaspoons black pepper coarse cracked
- 3/4 cup Pecorino Romano cheese grated, divided
- 2 cups fontina cheese shredded, divided
- 3/4 cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375f and set a rack on the middle level and the other rack near the top.
- Bring a large pot of salted water to boil and cook the spaghetti until 2 minutes less than al dente.
- Meanwhile, in a large bowl, beat together the eggs, milk, 1 teaspoon kosher salt, and black pepper. Add 1 1/2 cups Fontina, and a 1/2 cup of Pecorino Romano cheese and stir to combine.
- Heat a 10-inch oven-proof or ideally a cast iron pan to medium heat.
- Drain the spaghetti and add to the bowl. Mix well to combine.
- Add the butter and oil to the hot pan and spread to coat the whole pan. Add the spaghetti mixture to the pan and cook for 1 minute without stirring then turn off the heat.
- Top with the remaining Fontina and Pecorino and bake for 12-15 minutes in the center of the oven or until the spaghetti pie is set. For a browner top, move the pan to the upper rack and broil for 1-2 minutes but watch carefully.
- Let the spaghetti pie sit for 5 minutes before cutting it into slices. Enjoy!
Notes
- Bake the pie until it is just set to avoid overcooking and maintain a creamy interior.
- Broil briefly to brown the top, watching carefully to prevent burning.
- Store leftovers in the fridge for up to 3 days and reheat in the oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 44.4g | 15% |
| Protein | 22.9g | 46% |
| Fat | 20.6g | 32% |
| Saturated Fat | 10.1g | 51% |
| Cholesterol | 210mg | 70% |
| Sodium | 386mg | 16% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2.5g | 5% |
| Calcium | 270mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
