This savory pasta pie was featured on David Lebovitz’s blog yesterday. While I am looking far and wide for great recipes to try, I confess that I’m a Lebovitz “groupie.” If he posts it, it must be good. So, I gave this recipe a quick try. Wonderful.
All you have to do is look deeply into the pasta goodness of this dish–ribbons of spaghetti bound together by creamy cheese and eggs–to lose your heart to this dish.
Here is my adaptation of the Lebovitz recipe. The link to his blog and the original recipe appears at the end of this post.
Recipe: Spaghetti Pie
1 pound dried spaghetti
1 1/2 C. whole milk
3 large eggs (room temperature)
1 1/2 t. kosher salt
2 t. freshly ground black pepper
Pinch of read pepper
3/4 C. finely grated pecorino cheese
3 C. grated gruyere cheese
3 C. grated fontina cheese
Grate cheeses. Set aside 1 cup of grated cheese.
Put dried spaghetti into a large pot of boiling salted water. Boil until spaghetti is al dente. When pasta is al dente, drain and cool.
Preheat oven to 425 degrees F. Butter a springform pan and wrap the pan tightly with aluminum foil. Wrapping the bottom of the pan in foil protects you from any leaks from the springform pan.
In a large bowl, whisk together milk, room-temperature eggs, salt, black pepper and red pepper and grated cheese.
Stir slightly cooled spaghetti into the milk cheese mixture. Pour mixture into springform pan. Use your hand to smooth the top of the spaghetti mixture . Sprinkle with reserved grated cheese.
Set filled springform pan on a baking sheet and bake 30-35 minutes. The pie should be just set in the center. Turn on the broiler in your oven and brown the top of the pie. This will happen quickly, so be watchful. Remove from oven and run a sharp knife around the edge of the spaghetti pie. Let pie rest for another 10 minutes and then release the slide of the springform pan.
Serve warm or at room temperature.
Here is the link to the original recipe and to David Lebovitz’ blog: