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

Steps

1. Preheat oven to 375 degrees F. Place an oven rack on the middle level and the second rack near the top of the oven.
2. Bring a large pot of well salted water to a boil; cook spaghetti 2 minutes less than al dente directions on the package.
3. 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.