White Spaghetti Pie
Description
This delicious Italian pasta dish isn't a red spaghetti pie but a white one. It's ready in about 35 minutes with spaghetti pasta, 2 different cheeses, eggs and a little milk.
Ingredients
1 lb. spaghetti pasta
8 large eggs, beaten
1 t. Kosher salt
1 1/2 t. coarsely ground black pepper
3/4 c. Pecorino-Romano cheese grated, divided
2 c. Fontina cheese shredded, divided
3/4 c. milk
1 T. butter
1 T. olive oil
Directions
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Preheat oven to 375 degrees F. Place an oven rack on the middle level and the second rack near the top of the oven.
Bring a large pot of well salted water to a boil; cook spaghetti 2 minutes less than al dente directions on the package.
Meanwhile, in a large bowl, beat together the eggs, milk, 1 t. Kosher salt, and the pepper. Add 1 1/2 c. Fontina cheese and a 1/2 c. Pecorino-Romano cheese; stir.
Heat a 10-inch oven-proof or a cast iron skillet to medium heat.
Drain the spaghetti; transfer to the bowl; mix well to combine.
Add the butter and oil to the hot skillet; spread out in the pan. Add the spaghetti mixture; cook for 1 minute without stirring; remove from the heat.
Top with the remaining Fontina and Pecorino- Romano cheeses.
Bake in the center of the oven for 12-15 minutes or until the spaghetti pie is set. For a browner top, move the pan to the upper rack; broil for 1-2 minutes, but watch carefully.
Allow spaghetti pie to sit for 5 minutes before slicing.
8 servings.
Leftovers can be stored for up to 3 days in an air tight container in the refrigerator. Reheat in a pan in the oven until warm.