Spaghetti Pie with Pecorino and Black Pepper

Name: Spaghetti Pie with Pecorino and Black Pepper
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

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Enjoy creamy pasta pie with cacio e pepe flavors, optional garlicky broccoli rabe, and melty pecorino and fontina cheeses—baked to perfection in a buttered springform pan. Perfect for a comforting...

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Cooking tools:

Springform pan
Grater
Pot
Slotted spoon
Colander
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spatula
Oven
Stove
Aluminum foil
Paper towel
Serving platter

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