White spaghetti pie is a comforting baked pasta that combines Pecorino and Fontina cheese with eggs and cracked black pepper to create a sauce that's tossed with spaghetti, and baked in a skillet until perfectly crisp on the outside but still creamy on the inside.
When my family hears I'm making spaghetti pie, they can't help but smile.
We categorize spaghetti pie under ultra comfort food right alongside baked mac and cheese and lasagna.
This white spaghetti pie has a similar flavor profile to cacio e pepe thanks to the Pecorino and the black pepper but we've also added Fontina cheese for extra flavor and creaminess.
I love to serve a slice of spaghetti pie alongside a cup of soup and a green salad.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 375f and set one rack on the middle level and the other at the top level. Bring a large pot of salted water to boil and cook 1 pound of spaghetti until 2 minutes less than al dente. While the water is boiling, grate ¾ cup of Pecorino Romano cheese and shred 2 cups of Fontina cheese. In a large bowl beat together 8 large eggs with ½ cup whole milk, 1 teaspoon of kosher salt, and 1 ½ teaspoons of cracked black pepper. Add 1 ½ cups of the Fontina and ½ cup of the Pecorino Romano cheese and stir to combine.
- Heat a 10-inch oven-proof, ideally cast iron, pan to medium heat. Drain the spaghetti and add to the bowl with the cheese mixture, stirring well to combine.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the hot pan and spread to coat the whole pan.
- Add the spaghetti mixture to the pan and cook for 1 minute without stirring, then turn off the heat.
- Top the spaghetti with the remaining Fontina and Pecorino and bake in the center of the oven for 15 minutes, or until the spaghetti pie is set.
- For a browner top, move the pan to the upper rack and broil for 1-2 minutes but watch carefully. After removing from the oven, allow the spaghetti pie to sit for 5 minutes before slicing and serving. Enjoy! Note: You can easily remove the whole spaghetti pie to a plate by either flipping it into a large platter or by just using 2 large spatulas.
Top tips for perfect white spaghetti pie
- The pasta. Cooking your spaghetti to 2 minutes less than al dente will help ensure that the pasta doesn't become too mushy during the baking process.
- The pan. I strongly recommend using a 10-inch cast iron pan to make this spaghetti pie. It heats evenly and allows the pie to get nice and brown on the bottom and the sides. It is also oven safe which makes it easy to move from the stovetop to the oven.
- Cooking the pie. The pie will cook on the stovetop for 1 minute before being placed in the oven for 15 minutes, and then broiling at the very end for 1-2 minutes. You may see some spaghetti pie recipes where the pie is flipped and cooked on both sides, but that's not necessary. Cooking it in the manner described here will yield just as good a result as flipping and it's much easier.
- Rest time. After removing from the oven allow the pie to sit for about 5 minutes before removing and slicing and serving.
More creamy and comforting recipes
- Spinach lasagna roll-ups - creamy ricotta, mozzarella, and spinach with a white bechamel sauce.
- Creamy mushroom pasta bake - roasted mushrooms, spinach, fontina, and ricotta with rigatoni.
- Baked ziti - the ultimate baked pasta with tomato sauce, mozzarella, and ricotta.
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Ingredients
- 1 pound spaghetti
- 8 large eggs beaten
- 1 ½ teaspoons coarse cracked black pepper
- ¾ cup Pecorino Romano cheese grated, divided
- 2 cups Fontina cheese shredded, divided
- ½ cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375f and set a rack on the middle level and the other rack near the top.
- Bring a large pot of salted water to boil and cook the spaghetti until 2 minutes less than al dente.
- Meanwhile, in a large bowl, beat together the eggs, milk, 1 teaspoon kosher salt, and black pepper. Add 1 ½ cups Fontina, and a ½ cup of Pecorino Romano cheese and stir to combine.
- Heat a 10-inch oven-proof or ideally a cast iron pan to medium heat.
- Drain the spaghetti and add to the bowl. Mix well to combine.
- Add the butter and oil to the hot pan and spread to coat the whole pan. Add the spaghetti mixture to the pan and cook for 1 minute without stirring then turn off the heat.
- Top with the remaining Fontina and Pecorino and bake for 15 minutes in the center of the oven or until the spaghetti pie is set. For a browner top, move the pan to the upper rack and broil for 1-2 minutes but watch carefully.
- Let the spaghetti pie sit for 5 minutes before cutting it into slices. Enjoy!
Notes
- The exact cooking time will vary but should be around 15 minutes. Bake the spaghetti pie just until it sets, then if desired, move to the broiler to further brown the top.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in a pan of the oven until warm.
Found my mom’s Easter recipes she gave as gifts.
Macaroni Pie, Grain Pie, Rice Pie, Sweet Ricotta Anisette Pie,
Etc, etc, Her pies are sweet, with sugar, cream and ricotta.
Thanks for the memories. Love fontina, will try your recipe.
Thanks for the comment, Geri!
Never made it. Will try it. Sounds delicious and easy!
Hope you enjoy it, Lee!
I definitely want to make this spaghetti pie. I don't have a cast iron pan. Can I use a 9" x 9" x 3" Springform pan? I have a round one and a square one. I love your recipes and presentations.
Hi Francine, yes, you can use a springform pan. Be sure to butter/oil the pan really well and place it on top of a baking sheet/tray. It won't get as brown as with the cast iron skillet but will still be great.
Question... I don't have an oven-safe skillet, but I do have a terrific Dutch oven. Will that be okay to use, or does it completely change the character? I'd love to try this one out.
Hi Steph, thanks for reaching out. If you don't have an oven-safe skillet, I'd recommend using a springform pan instead of a Dutch oven.
Isn't there another version James,? The one with the sauce! Could I add those little sweet peppers and onions in the pie, or do you think it would be too much of something that is not needed? This,is an easy recipe for me and I am going to make it tomorrow! And by the way, I made your stuffed mushrooms recipe and I will tell you and readers ( cooks) out there to please make it! I thought mine were good, James your recipe is awesome, deliciou, tasty, easy to prepare and,the lemon in the mushrooms were great. It made complete. Please,they it? Now I want to make,them! Except I don't have mushrooms!
Hi Carnela, thanks for the comment and so happy you enjoyed the mushrooms. There are many versions of spaghetti pie but the white version is the only one I have up on my website so far. The others will be up in time.