Spaghetti pie with pecorino and black pepper from Smitten Kitchen by Food & Wine and Justin Chapple and Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on September 19, 2016

    Loved the concept, not wholly enamoured with these flavours. This gives a good platform to experiment from though.

  • Rutabaga on February 27, 2016

    This is a deliciously rich and cheesy dish, and a fun way to serve pasta. My only issue was that it was a little too salty. Next time, I won't add salt to the sauce, as the cheeses are plenty salty (I substituted asiago for the fontina), especially if you cook the rapini and pasta in salted water. I would also be a little more generous with the rapini. After cutting off the large base of the stems and cooking the rest, I probably had a scant cup of greens, but I really would have liked to taste more in the final dish. I cooked mine for fifty minutes without any additional time under the broiler as the top was already nicely browned. Definitely wrap well in foil to avoid leaks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.