If you love classic fettucine Alfredo, then you'll love this ooey–gooey baked spaghetti alfredo — the ultimate Italian mac and cheese. I've called for imported Italian Fontina Val d'Aosta here because I love the nutty, funky flavor it imparts, but mild–flavored mozzarella or any melting cheese would work just as well. Serve this with a salad and glass of wine and you've got an amazing meal.
Make-Ahead Tip: The unbaked pasta pie can be refrigerated for 1 day before baking. The baked Alfredo pie can be refrigerated for up to 4 days and rewarmed, covered in a 325° oven.
- Softened butter for the dish
- 2 cups freshly grated Parmesan cheese, plus 2 tablespoons for sprinkling
- 4 large eggs
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon freshly grated nutmeg
- 1½ pounds spaghetti, fettuccine
- 1 pound Fontina Val d’Aosta cheese or sliced packaged mozzarella or provolone, coarsely shredded, divided
1. Preheat the oven to 350° and butter a 3½- to 4-quart baking dish. Sprinkle with 2 tablespoons of the Parmesan cheese, turning to evenly coat the dish.
2. In a large bowl, whisk the eggs with the remaining 2 cups Parmesan cheese, the heavy cream, salt, pepper and nutmeg.
3. Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and add to the bowl, tossing to evenly combine. Stir in half of the coarsely shredded cheese and transfer to the baking dish; scatter the remaining cheese on top.
4. Cover with buttered foil and bake for 30 minutes. Uncover and bake until the top is golden and bubbling, about 30 minutes longer. Let cool 15 minutes before cutting into wedges and serve.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.