White Spaghetti Pie

4.88 from 24 votes

White spaghetti pie is an old-school baked pasta that combines Pecorino and Fontina cheese with eggs, cracked black pepper and spaghetti that's baked in a skillet until perfectly crisp on the outside but still creamy on the inside.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Servings: slices

Author: James Delmage and Tara

Ingredients

1 pound spaghetti
8 large eggs beaten
1 1/2 teaspoons coarse cracked black pepper
3/4 cup Pecorino Romano cheese grated, divided
2 cups Fontina cheese shredded, divided
1/2 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 1/2 cups Fontina, and a 1/2 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!

Video

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.

Nutrition