Cacio E Pepe Pasta Frittata

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! a pan of food

source	Delallo
categories	italian, main dish, pasta
yield	Serves 8
prep time	10 mind
total time	1 hr 20 mins

INGREDIENTS

1 (16-oz) Pkg DeLallo Spaghettini

1 ½ cup milk

3 eggs, beaten

¾ cup freshly grated Parmigiano-Reggiano

3 tsp ground black pepper

2 tsp salt

2 cup fontina cheese, shredded

2 cup DeLallo Sharp White English Cheddar, shredded

Butter for greasing the pan

INSTRUCTIONS

1. Preheat the oven to 425F. Butter a 12"� cast iron skillet or a 9"� springform pan.

2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain well.

3. 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.

4. 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.

5. 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.

6. Run a knife around the edge to loosen and then unmold. Cut into wedges and serve.