Cacio e Pepe Spaghetti Pie

Prep time: 15 minutes

Cook time: 55 minutes

Preheat oven to 425˚F.

Lightly butter a 9” spring form pan and place onto a baking sheet.

Fill a large pot with water and place over high heat. Add a large pinch of salt followed by pasta to the water. Bring back to a boil and cook until pasta is al dente, 5 to 6 minutes, stirring occasionally. You want the pasta to be slightly undercooked since it will finish cooking in the oven.

Drain pasta and set aside.

In a large mixing bowl whisk together milk, cream, eggs, Mozzarella, Havarti, ¾ cup Cheddar, garlic, pepper, and salt until fully combined.

Add pasta to the cheese mixture and toss until the pasta is well coated and the cheese is evenly dispersed. Pour the pasta mixture into the prepared pan and press the noodles down to flatten a bit. Cover tightly with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and top with the reserved cheddar cheese. Bake for 20-25 minutes longer, or until the pasta is set. Remove from the oven and let cool for about 10 minutes. Run an offset spatula around the edges of the pan and release the sides. Slice and serve immediately.

Yield: serves 6

Recipe courtesy of Alison Needham (@agirl_defloured)/CA Grown for CMAB