This unique and good. Spaghetti works better than other pastas because the strands get tangled up and keep the pie together.
Italian sausage, casings removed
|1½ cups||whole milk|
|2½ oz (by weight)||Pecorino
|2 tsp||freshly ground black pepper|
|6 oz (by weight)||Fontina cheese
|6 oz (by weight)||white sharp cheddar cheese
Preheat your oven to 425°.
Brown the sausage then drain it.
Cook the spaghetti in a pot of salted boiling water until al dente. Drain well.
While the pasta cooks, mix the sausage, milk, Pecorino Romano, eggs, pepper, salt and 5 oz each of the Fontina and cheddar in a bowl. When the pasta is done and drained, add it to the milk mixture and stir well to combine.
Transfer the pasta mixture into a buttered 9” springform pan, then sprinkle the remaining Fontina and cheddar cheeses on top. Put this on a baking pan just in case any of the cheese bubbles up and overflows. Bake uncovered for 35 to 40 minutes. At 35 minutes start checking. When the spaghetti pie is done the top should be lightly browned.
Remove from the oven, transfer to a rack, and let it cool for 15 minutes. Remove the ring, cut the pie into wedges, and serve.