Recipe Details | Rick's Cooking School

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