This fancy version of spaghetti pie uses the cheese and pepper flavoring of cacio e pepe and is an elegant brunch item. spaghetti can be substituted for bucatini (reduce pasta cooking time to 4 minutes). recipe adapted from epicurious.
- 8 ounces coarsely grated Asiago fresco cheese
- 1½ cups whole milk
- 4 ounces finely grated Pecorino Romano cheese
- 3 large eggs, lightly beaten
- 1 tablespoon freshly ground black pepper
- 1½ teaspoons kosher salt
- 16 ounces bucatini pasta
Butter and line an 8-inch cake pan and set aside. Combine Asiago, milk, Romano, eggs, pepper, and salt in a large bowl that can be set over a boiling pasta pot. Fill the pasta pot, salt well, and bring to a boil. Place the bowl over the pot, and whisk constantly for 5 minutes, or until cheese is melted and sauce is slightly thickened. Set aside. Cook pasta for 5 minutes and drain. Add to the sauce and toss to coat well. Transfer to the prepared pan, pressing evenly. Cover and refrigerate overnight. Preheat oven to 375° and bake, uncovered, for 40–50 minutes, or until golden brown.* Let rest 15 minutes. Turn pie out onto a platter. Cut into wedges and serve warm.
Check the dish after 30 minutes to be sure the tops and sides are not burning. The temperature and bake time may need adjusting during the final minutes of baking.