Spaghetti Pie
This unique and good. Spaghetti works better than other pastas because the strands get tangled up and keep the pie together. There are two things in this recipe that are important and you can not skip.
1. Add the spaghetti to the egg & cheese mixture in stages. Add 10 to 20% of the spaghetti and stir well. Add another 10 to 20% and stir well. Continue doing this until all the spaghetti is added. This tempers the eggs. If you add the hot spaghetti all at once there is enough heat in it to cook the eggs and you will have a spaghetti omelet.
2. When you take the spaghetti pie out of the oven let it sit for the entire 20 minutes. It takes 20 minutes for the interior of the spaghetti pie to fully set.
| 1 lb | mild Italian sausage, casings removed |
| 1 lb | spaghetti |
| 1½ cups | whole milk |
| 2½ oz (by weight) | Pecorino Romano cheese |
| 3 | eggs, beaten |
| 2 tsp | freshly ground black pepper |
| 1½ tsp | salt |
| 6 oz (by weight) | Fontina cheese |
| 6 oz (by weight) | white sharp cheddar cheese |
| Butter |
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. See not 1 above.
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 20 minutes. This is important. It takes 20 minutes for the interior of the spaghetti pie to fully set. See note 2 above. Remove the ring, slide the pie off the bottom of the springform pan, cut the pie into wedges, and serve.