Spaghetti Pie with Pecorino and Black Pepper

Spaghetti Pie with Pecorino and Black Pepper delivers bold, simple flavor in a comforting format. You get crunchy, golden edges and a creamy, cheesy center with sharp pecorino and a peppery bite. Make it for weeknight dinners, casual dinner parties, or a potluck, and you serve something that looks impressive but comes together fast. If you want a bright seafood side, pair this pie with a baked cod with lemon and fresh herbs to add light citrus notes and contrast. The dish tastes nutty, salty, and slightly spicy from black pepper, and it fills the room with toasty cheese aromas as it bakes.

Table of Contents

Why Make Spaghetti Pie with Pecorino and Black Pepper

You save time and money by using pantry pasta and a few cheeses, so this pie proves economical and satisfying.
You create a show-stopping main that looks restaurant-quality but requires simple steps.
You enjoy bold, clear flavors: aged pecorino adds savory depth, while black pepper gives bright heat.
You can vary it easily, so you adapt the recipe for greens, veggies, or different cheeses.

How to Make Spaghetti Pie with Pecorino and Black Pepper

First, you cook the spaghetti and optional broccoli rabe, then you toss them with eggs, milk, seasonings, and most of the cheeses. Next, you press the mixture into a buttered springform pan and top it with the reserved cheeses. The baking step sets the eggs and melts the cheeses, so the pie holds together and browns on top.

Key techniques include cooking pasta just to al dente, whisking eggs and milk for an even custard, and draining pumpkins (greens) well so they do not water down the custard. Also, wrap the pan in foil to prevent leaks, and finish under the broiler to get a crunchy, golden top.

Ingredients

For the pan and optional greens:

Butter for greasing springform
1/2 pound broccoli rabe, chopped (optional)

For the pasta mixture:

1 pound dried spaghetti
1 1/2 cups milk
3 large eggs, lightly beaten
2 to 3 teaspoons ground black pepper
2 teaspoons coarse or kosher salt

For the cheeses:

8 ounces aged pecorino cheese, finely grated, divided
8 ounces fontina cheese, grated, divided

Directions

Heat oven to 425°F.
Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil.
Bring a large pot of salted water to a boil.
If using broccoli rabe, add it and boil for 1 to 2 minutes, then drain and set aside.
Cook spaghetti in the boiling water until al dente, then drain and cool slightly.
Mince the broccoli rabe into small bits.
In a large bowl, whisk together eggs and milk with salt and pepper.
Stir in all but 1/2 cup of each cheese and the minced rabe.
Add the cooked spaghetti and toss to coat.
Pour into the prepared springform and sprinkle with remaining cheese.
Bake for 35 to 40 minutes (or up to 15 minutes longer if using greens); watch for bubbling cheese and a knife you insert into the center to come out clean.
Broil for 2 to 3 minutes until browned and crisp on top.
Cut along springform ring to remove, loosen with a spatula, and slide onto a serving plate.
Cut into wedges.

How to Serve Spaghetti Pie with Pecorino and Black Pepper

Serve slices warm so the cheese stretches and the center stays creamy.
Pair it with a crisp green salad dressed with lemon and olive oil to cut the richness, and serve roasted cherry tomatoes for acidity.
Alternatively, offer a simple sautéed spinach side, or serve with a light fish like blackened tilapia with mango salsa for bright contrast.
Garnish each wedge with extra cracked black pepper and a small drizzle of high-quality olive oil for shine.

How to Store Spaghetti Pie with Pecorino and Black Pepper

Refrigerator: Cool the pie to room temperature, then store in an airtight container or wrap tightly with plastic wrap for up to 4 days.
Freezer: Freeze individual wedges in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
Reheat: Warm slices in a 350°F oven for 10–15 minutes until heated through, or microwave briefly (start 45–60 seconds) and then crisp the top under the broiler for 1–2 minutes.

Tips to Make Spaghetti Pie with Pecorino and Black Pepper

Use aged pecorino for sharp, salty flavor; substitute with Parmesan only if you need a milder profile.
Dry the broccoli rabe well; excess water makes the custard thin.
Toss the pasta while still slightly warm so the egg mixture coats the strands evenly.
Save half a cup of each cheese to sprinkle on top for an attractive browned crust.
Wrap the pan tightly so hot water from the oven’s steam does not seep in and soften the crust.
For a speedier version, use leftover cooked spaghetti and skip the boiling step.

Variations

Green Garlic Spinach Pie: Replace broccoli rabe with sautéed spinach and minced garlic for a milder, aromatic green.
Mushroom & Herb Pie: Add sautéed cremini mushrooms and chopped parsley for an earthy, herbal twist.
Spicy Calabrese Style (no pork): Add roasted red peppers and extra black pepper, and finish with a pinch of red pepper flakes for heat.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking; then bake as directed, adding a few extra minutes if cold.

Q: How do I avoid a soggy bottom?
A: Drain pasta and greens thoroughly, and bake until a knife comes out clean. Also, use a hot oven and a well-buttered pan to encourage browning.

Q: Can I swap the milk and eggs for a lighter version?
A: You can use low-fat milk, but the texture becomes less rich. For a lighter custard, reduce the milk slightly and use one extra egg white.

Q: What if I don’t have fontina?
A: Substitute with provolone or young mozzarella for similar meltiness, and keep pecorino for the salty, tangy backbone.

Q: How spicy should the black pepper be?
A: Start with 2 teaspoons and taste the egg-milk mix; add up to 3 teaspoons if you want a pronounced peppery kick.