A delicious twist on the classic Cacio E Pepe, this sliceable torta features a creamy blend of cheeses and spaghetti, baked to perfection. Perfect for dinner or as a brunch option, especially when paired with a raw asparagus salad.
1: Preheat oven to 375°F.
2: In a bowl, combine milk, fontina, pecorino, black pepper, and salt.
3: In a large pasta pot, bring water to a boil and add a generous amount of salt.
4: When the water is boiling, drop in the spaghetti and cook for 4 minutes less than the package instructions.
5: While pasta cooks, place the bowl of milk and cheese over boiling water, stirring constantly until melted, then remove from heat.
6: Off heat, add ricotta and eggs to the melted mixture and stir to combine.
7: Drain the pasta and drizzle with olive oil to prevent sticking.
8: Toss the drained pasta into the milk and cheese mixture until well incorporated.
9: Grease an 8-inch springform pan with olive oil, coating all sides and base.
10: Add the pasta mixture to the prepared pan, using a fork to pull some noodles up for crisping.
11: Bake in the preheated oven for 40-45 minutes.
12: Let cool for 10-15 minutes before removing from the pan.
13: Serve with extra pecorino romano.
