Spaghetti Pie with Pecorino and Black Pepper | Searching4Zen

Ingredients

• Butter for greasing springform
• 1/2 pound broccoli rabe, toughest stems saved for another use, chopped into few-inch segments (optional)
• 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
• 8 ounces aged pecorino cheese, finely grated, divided
• 8 ounces fontina cheese, grated, divided
• Add spaghetti to boiling water and cook until (this is also important) 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.
• If using broccoli rabe, wring all extra moisture out of it and blot greens on paper towels to be extra careful. Mince rabe into very small bits. You’ll have about 1 cup total.
• In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and chopped rabe, if using. Add spaghetti and toss to coat.
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• Dinner
• Main Dishes
• Pasta