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Cacio e Pepe Pasta Frittata

Cacio e Pepe Pasta Frittata

Name: Cacio e Pepe Pasta Frittata
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 1 (16-ounce) package DeLallo Spaghettini; 1 ½ cups milk; 3 eggs, beaten; ¾ cup freshly grated Parmigiano-Reggiano; 3 teaspoons ground black pepper; 2 teaspoons salt; 2 cups fontina cheese, shredded; 2 cups DeLallo Sharp White English Cheddar, shredded; Butter for greasing the pan

This best-loved Italian pasta classic goes frittata. Take everything you love about cacio e pepe, then bake it up with melty Cheddar and fontina cheeses. It’s a pasta pie you need in your life. Promise!

Prep Time

10min
Cook Time

55min
Resting Time

15min
Total Time

1hr 20min

Serving Size 6-8
Recipe Category Pasta
Recipe Cuisine Italian

Recipe By: DeLallo

Ingredients

1 (16-ounce) package DeLallo Spaghettini
1 ½ cups milk
3 eggs, beaten
¾ cup freshly grated Parmigiano-Reggiano
3 teaspoons ground black pepper
2 teaspoons salt
2 cups fontina cheese, shredded
2 cups DeLallo Sharp White English Cheddar, shredded
Butter for greasing the pan

Directions

Preheat the oven to 425F. Butter a 12” cast iron skillet or a 9” springform pan.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain well.
In a large bowl, mix the milk, Parmesan, eggs, 2 ½ teaspoons pepper, salt and 1 ½ cups each of the Fontina and cheddar. Add the pasta and toss well to coat.
Add pasta mixture to the pan then top with remaining ½ teaspoon pepper, Fontina and Cheddar cheeses. Bake for 35-40 minutes, or until the cheese is melted and bubbling.
Turn on the broiler. Broil the pie 8” from the heat for about 2-3 minutes, until browned on top. Remove from the oven and allow to cool for 15 minutes.
Run a knife around the edge to loosen and then unmold. Cut into wedges and serve.