- 1lb Semolina Broken Spaghetti
- 2 tbsp butter
- 1 1/2 cups milk
- 3 room temperature eggs
- Kosher salt
- 1 cup finely grated Pecorino Romano
- 1/2 cup Fontina
- 1 tsp to 1 1/2 tsp Telicherry peppercorns, depending on strength and desired pepperiness
Heat oven to 425 degrees. Melt the butter in a cast iron pan and set aside.
Crush peppercorns coarsest with a mortar and pestle or rolling pin.
Mix milk, pasta, eggs, cheese and peppercorns in a large bowl.
Meanwhile, cook spaghetti in a pot of heavily salted water until just shy of al dente, about 4 minutes. Drain and add to egg mixture.
Scrape mixture into the buttered cast iron pan and bake until set and the top is golden, about 35 minutes.
Serve in wedges. Can also be served room temperature.