Active Time

　　30 minutes

　　Total Time

　　1 hour 20 minutes

　　This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

　　

Ingredients

4 servings

　　Nonstick vegetable oil spray

　　8 oz. coarsely grated Fontina cheese (about 2 cups)

　　1 1/2 cups half-and-half

　　4 oz. finely grated Parmesan and/or Pecorino Romano (about 1 cup), plus more for serving

　　1 Tbsp. freshly ground black pepper, plus more

　　1/2 cup plus 1 1/2 tsp. kosher salt

　　12 oz. bucatini or spaghetti

　　8 oz. ricotta

　　3 large eggs

　　2 Tbsp. extra-virgin olive oil, plus more for drizzling

　　

Step 1

Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.

　　

Step 2

Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.

　　

Step 3

Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.

　　

Step 4

While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3–4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.

　　

Step 5

Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).

　　

Step 6

Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35–45 minutes. Let cool 10–15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.