Recipe Ingredients
- 8 oz. Galbani Whole Milk Ricotta Cheese
- Nonstick vegetable oil spray
- 8 oz. grated Fontina cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 4 oz. grated Parmesan, plus more for serving
- 1 tablespoon freshly ground black pepper, plus more for serving
- 1 1/2 teaspoon kosher salt
- 12 tablespoons bucatini or spaghetti
- 3 large eggs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
Recipe Directions
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8" springform pan with nonstick spray. Wrap the bottom tight with foil to prevent any leaks.
- In a large bowl, mix the Fontina, milk, butter, parmesan, salt, and pepper.
- Fill a pot with water and add salt. Bring to a boil and cook pasta for 4 minutes under package directions. Drain.
- While pasta is cooking, place your bowl with cheese mixture over the pot and whisk constantly until melted. If your bowl is not big enough, you can do this over another pot.
- Remove your cheese mixture from the heat. Mix in your Galbani Whole Milk Ricotta Cheese, eggs, and olive oil. Add drained pasta and toss.
- Transfer your pasta to the springform pan, pressing down lightly to compact. Using tongs or a fork, pull up a few strands so they form loops above the serve.
- Bake for 35-45 minutes, until the cheese is bubbling and the pie is golden brown on the edges. Let cool for 10-15 minutes before removing the sides of the pan.
- Top with parmesan cheese, a drizzle of olive oil and a little more black pepper. Slice into wedges and serve. Enjoy!
