Recipe Details

Name: Recipe Details
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

rickscookingschool.com

Experience the rich flavors of Rick's Pecorino Spaghetti Pie! A creamy spaghetti custard layered with aged pecorino and fontina cheeses, baked to perfection. Perfect for a special occasion or...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rickscookingschool.com.

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Cooking tools:

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