Spaghetti Pie
Adapted from Cacio e Pepe Pasta Pie. This torte (or cake) was based on Cacio e Pepe, an Italian pasta that gets its distinctive flavor from pecorino cheese and lots of black pepper. If you cant get pecorino, Parmesan and Asiago are different, but probably the closest substitutes. Also different, but delicious, is Vella dry jack cheese, made in California. I used cheeses that were available to me, and suggest if you cant get Comte use Gruyere, Emmenthal or Jarlsberg as a substitute for it. A mild cheddar may work as well. For the softer cheese, I used a Tomme de montagne, a catch-all term in France for a mountain cheese thats often semi-soft. Fontina isnt available in France very easily, but I know it is elsewhere. Feel free to use Gouda, Vacherin Fribourgeois, or Morbier in its place. You can make this gluten-free by substituting a gluten-free spaghetti, perhaps cooking it even less than al dente, since it tends to be a lot softer than standard pasta. Other pasta shapes would work as well, too. If you dont have a springform pan, you could bake this in a similar sized casserole and serve it sliced directly from the baking dish without unmolding it.
Adapted from Cacio e Pepe Pasta Pie. This torte (or cake) was based on Cacio e Pepe, an Italian pasta that gets its distinctive flavor from pecorino cheese and lots of black pepper. If you cant get pecorino, Parmesan and Asiago are different, but probably the closest substitutes. Also different, but delicious, is Vella dry jack cheese, made in California. I used cheeses that were available to me, and suggest if you cant get Comte use Gruyere, Emmenthal or Jarlsberg as a substitute for it. A mild cheddar may work as well. For the softer cheese, I used a Tomme de montagne, a catch-all term in France for a mountain cheese thats often semi-soft. Fontina isnt available in France very easily, but I know it is elsewhere. Feel free to use Gouda, Vacherin Fribourgeois, or Morbier in its place. You can make this gluten-free by substituting a gluten-free spaghetti, perhaps cooking it even less than al dente, since it tends to be a lot softer than standard pasta. Other pasta shapes would work as well, too. If you dont have a springform pan, you could bake this in a similar sized casserole and serve it sliced directly from the baking dish without unmolding it.
- 1 1/2 cups whole milk
- 3 large eggs (room temperature)
- 2 teaspoons freshly ground black pepper
- 1 pound (455g) dried spaghetti
- 1 1/2 teaspoons sea or kosher salt
- pinch red pepper powder
- 3/4 cup (70g) finely grated pecorino cheese
- 3 cups (7 ounces, 200g) grated comtã©, ( or a swiss-style
- 3 cups (7 ounces 200g) grated fontina, ( or a similar semisoft cheese)
- Carbohydrate 0.88749 g
- Cholesterol 159.196875 mg
- Fat 3.930474375 g
- Fiber 0.139125 g
- Protein 4.95913125 g
- Saturated Fat 1.2739246875 g
- Serving Size 1 1 to 10 serving (102g)
- Sodium 491.045999115369 mg
- Sugar 0.748365 g
- Trans Fat 0.647476875 g
- Calories 58 calories
Step-by-step
- Bring a large pot of salted water to a boil. Cook the spaghetti just until it’s very al dente. Do not cook until completely tender.
- Preheat the oven to 425°F (220°C). Butter a 9-inch (23cm) springform pan. Wrap the bottom very securely in one large sheet of aluminum foil. Set the pan on a rimmed baking sheet lined with foil.
- When the pasta is done, drain it well and let cool slightly.
- In the pot, whisk together the milk, eggs, salt, black and red peppers. Set 1/2 cup (40g) of each of the Comte and Fontina cheeses aside. Stir the rest of the grated cheese, as well as the pecorino, into the milk and egg mixture.
- Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.
- Transfer the mixture to the prepared springform pan. Smooth the top so it’s relatively even and sprinkle the reserved grated cheese over the top.
- Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges. Turn on the broiler and brown the top of the torte until well-browned.
- Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides. Let rest about 10 minutes then released and remove the sides of the pan. Serve while still warm, in slices.
My Unexpected Culinary Adventure: A Spaghetti Pie Story
As a busy professional juggling work and family life, finding time for elaborate cooking often feels like a luxury. But recently, I stumbled upon a recipe that completely shifted my perspective on quick, delicious, and impressive meals: Spaghetti Pie. It all began when I saw this recipe online; it's actually adapted from a Food & Wine creation. Initially, I was skeptical. A pie made of spaghetti? Could it possibly taste good? Let's just say my doubts vanished the moment I tasted the first slice.
The beauty of this recipe lies in its simplicity and adaptability. The ingredient list is surprisingly straightforward, requiring pantry staples and readily available cheeses. The recipe itself is so flexible that it encouraged experimentation. I had some Gruyère on hand instead of Comte, and a local goat cheese that replaced the original fontina - the result was outstanding. The recipe truly embraces the ethos of "use what you have", which is a lifesaver for any home cook. This is a skill I honed while traveling in France where access to specific ingredients wasn't always guaranteed. I learned that successful cooking is less about adhering to a strict formula and more about understanding flavors and techniques.
The magic of the pie lies in the balance of textures and flavors. The tender, slightly al dente spaghetti contrasts beautifully with the creamy, rich cheese sauce. Each bite is a symphony of savory notes, punctuated by a satisfying peppery kick. The slight char on top, achieved with a quick blast under the broiler, adds a delightful touch of smokiness that elevates the entire dish. The result is a surprisingly elegant and flavorful pie that’s perfect for a weeknight dinner or a special occasion.
This recipe isn’t just delicious; it's also incredibly versatile. You can easily customize it to your liking. Want to add some vegetables? Sautéed spinach or mushrooms would be a welcome addition. Prefer a spicier pie? Increase the amount of red pepper flakes. Feeling adventurous? Try different types of cheese – the possibilities are endless! I've made it several times now, each time with a slightly different twist, always exceeding expectations.
The ease of preparation is another major draw. The process is surprisingly quick and straightforward, making it perfect for those busy weeknights when you need a delicious and satisfying meal without spending hours in the kitchen. I always assemble it earlier in the day and pop it in the oven for a fresh meal later in the evening. While simple, this dish holds such elegance - it's great to serve to family and guests and it has made it to many picnics!
More than just a recipe, the Spaghetti Pie has become a symbol of my culinary journey. It's a testament to the fact that delicious food doesn't have to be complicated or time-consuming. It’s a reminder that even the simplest of ingredients can be transformed into something truly special with a little creativity and a touch of culinary confidence. This is a dish that I will undoubtedly continue to make for years to come, each time savoring the unexpected deliciousness and feeling a little gratitude for the unexpected flavors that are possible.
It's a dish that perfectly blends comfort and sophistication, making it a go-to meal for any occasion. From casual weeknight dinners to special gatherings, the Spaghetti Pie consistently impresses. And most importantly, the clean-up is a breeze! What more could a busy professional ask for? Give it a try – I guarantee you won’t be disappointed!
