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

Steps

1. 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.
2. In a large bowl, whisk eggs with the remaining Parmesan cheese, heavy cream, salt, pepper and nutmeg.
3. 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.