Alfredo Spaghetti Pie
Description
Alfredo Spaghetti Pie is a cross between Fettucine Alfredo and macaroni and cheese, only classier. It Fontina Val d'Aosta gives the dish a wonderful nutty flavor, but if you can't find it, Mozzarella or Provolone will work as well.
Ingredients
softened butter, to grease the baking dish
2 c. freshly grated Parmesan cheese, + 2 T. for sprinkling the baking dish
4 large eggs
2 c. heavy cream
1 t. kosher salt
1/2 t. freshly ground black pepper
1/2 t. freshly grated nutmeg
1 1/2 lb. spaghetti, fettuccine or angel hair pasta
1 lb. Fontina Val d'Aosta cheese or sliced packaged Mozzarella or Provolone, coarsely shredded, divided
Directions
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Preheat oven to 350 degrees. Butter a 3 1/2 - 4 quart baking dish, turning to evenly coat the dish. Sprinkle butter with the 2 T. Parmesan cheese.
In a large bowl, whisk eggs with the remaining Parmesan cheese, heavy cream, salt, pepper and nutmeg.
Cook the pasta in a large pot of well salted boiling water until al dente. Drain; add to the bowl, tossing to evenly combine. Stir in half of the coarsely shredded cheese; transfer to the prepared baking dish; scatter the remaining cheese on top.
Cover with buttered foil; bake 30 minutes. Uncover; bake until the top is golden and bubbling, about 30 additional minutes.
Let cool 15 minutes before cutting into wedges; serve.
Serves 8.
**The unbaked pasta pie can be refrigerated for 1 day before baking.
**The baked Alfredo pie can be refrigerated for up to 4 days, rewarmed, covered in a 325 degree oven.