# What You'll Need:
→ Pasta
01 - 14 oz spaghetti
02 - 1 tbsp kosher salt (for pasta water)
→ Cheese and Sauce
03 - 5 oz finely grated Pecorino Romano cheese
04 - 2.5 oz finely grated Parmesan cheese (optional)
05 - 2 large eggs
06 - 1/2 cup heavy cream
07 - 1/4 cup unsalted butter, melted
08 - 2 tsp freshly ground black pepper (plus extra for topping)
→ For the Pan
09 - 1 tbsp unsalted butter (for greasing)
10 - 2 tbsp fine breadcrumbs (for dusting)
# How To Make It:
01 - Preheat oven to 400°F. Grease a 9-inch springform pan with butter, then dust with breadcrumbs, tapping out excess.
02 - Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, about one minute less than package instructions. Drain and cool slightly.
03 - In a large bowl, whisk eggs, heavy cream, melted butter, Pecorino Romano, Parmesan (if using), and black pepper until smooth.
04 - Add drained spaghetti to the mixture, tossing thoroughly to coat evenly.
05 - Transfer mixture to prepared pan, spread evenly, and press gently. Sprinkle additional Pecorino and cracked black pepper on top if desired. Bake 35 to 40 minutes until set and golden.
06 - Let cool 10 minutes, run knife around edge, release springform pan. Slice and serve warm.
