Recipe Details | Rick's Cooking School

Name: 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

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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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