# Ingredient list:
→ Pasta
01 - 14 oz bucatini or spaghetti
02 - Salt, for pasta water
→ Cheese & Sauce
03 - 1 ½ cups finely grated Pecorino Romano cheese
04 - ½ cup finely grated Parmigiano Reggiano cheese
05 - 2 tbsp unsalted butter
06 - 2 tbsp extra virgin olive oil
07 - 2 tsp freshly ground black pepper
08 - 2 large eggs
→ Assembly
09 - ¼ cup Pecorino Romano cheese, for topping
10 - 1 tbsp butter, for greasing pan
11 - 2 tbsp breadcrumbs (optional, for extra crispiness)
# How to Make It:
01 - Preheat oven to 400°F. Grease a 9-inch springform pan with butter and sprinkle with breadcrumbs if desired to enhance crust crispness.
02 - Bring large pot of salted water to boil. Cook pasta until very al dente, about 2 minutes less than package instructions. Drain, reserving ½ cup pasta water.
03 - In a large skillet over medium heat, melt butter with olive oil. Add black pepper and toast for 1 minute until aromatic.
04 - Add drained pasta to skillet and toss to coat in peppered butter. Remove skillet from heat.
05 - In a large bowl, whisk eggs. Incorporate grated cheeses and blend thoroughly. Gradually whisk in reserved warm pasta water to achieve a thick, creamy consistency.
06 - Add peppered pasta to egg and cheese mixture, tossing until pasta is evenly coated.
07 - Transfer pasta mixture into prepared pan, pressing gently to compact. Sprinkle top with additional Pecorino Romano cheese.
08 - Bake for 25 to 30 minutes or until the surface is golden brown and crisp.
09 - Allow baked pasta to cool in pan for 10 minutes. Run a knife around edges to loosen and release springform. Slice and serve warm.
