Spaghetti Pie Cacio e Pepe

Non-stick spray

8 ounces grated fontina cheese

1/2 cup heavy cream

2 ounces grated Parmesan cheese

2 ounces grated Pecorino Romano cheese

2 tablespoons black pepper, toasted and ground

1 1/2 teaspoons kosher salt

12 ounces spaghetti

8 ounces ricotta

3 eggs

2 tablespoons olive oil

Preheat oven to 375°F. Lightly spray a Dutch oven with non-stick spray. Fill a large stock pot with water and a large pinch of salt and bring to a boil.

Whisk together the fontina, heavy cream, Parmesan, Pecorino Romano, black pepper and salt in a large mixing bowl that is large enough to sit on top of the stock pot without touching the water.

When the water is boiling, add the spaghetti and cook 4 minutes less than package directions. While the spaghetti is cooking, place the large mixing bowl on top of the stock pot to form a double boiler. Whisk the cheese mixture constantly until the cheese is melted, about 3-4 minutes. Remove the mixing bowl from the heat, and whisk in the ricotta, eggs and olive oil. Drain the pasta when ready and add to the mixing bowl with the cheese sauce. Toss to coat evenly with the sauce.

Pour the pasta into the Dutch oven, pressing down to compact lightly. Pour any leftover cheese mixture evenly over the pasta. Using tongs or a fork, pull up a few strands of pasta so they form loops just above the surface of the pie (these will brown and give texture to the top).

Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Remove from the oven and let cool 10-15 minutes in the pot. Slide a thin spatula underneath and around the pie to release it from the Dutch oven, then transfer to a platter or cutting board. Top with additional Parmesan, a drizzle of olive oil and freshly cracked pepper. Slice into wedges and serve warm.

(Recipe courtesy of Chef Chris Feldmeier of Love & Salt)