A piece of spaghetti or a military unit can only be led from the front end

Spaghetti Pie

1 pound (455g) dried spaghetti
1 1/2 cups whole milk
3 large eggs, room temperature
1 1/2 teaspoons sea or kosher salt
2 teaspoons freshly ground black pepper
pinch red pepper powder
3/4 cup (70g) finely grated pecorino cheese
3 cups (7 ounces, 200g) grated Comté or a Swiss-style cheese
3 cups (7 ounces, 200g) grated Fontina, or a similar semisoft cheese

Bring a large pot of salted water to a boil. Cook the spaghetti just until it’s very al dente. Do not cook until completely tender.

Preheat the oven to 425ºF (220ºC). Butter a 9-inch (23cm) springform pan.

Wrap the bottom very securely in one large sheet of aluminum foil.

Set the pan on a rimmed baking sheet lined with foil.

When the pasta is done, drain it well and let cool slightly.

In the pot, whisk together the milk, eggs, salt, black and red peppers.

Set 1/2 cup (40g) of each of the Comte and Fontina cheeses aside. Stir the rest of the grated cheese, as well as the pecorino, into the milk and egg mixture.

Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.

Transfer the mixture to the prepared springform pan. Smooth the top so it’s relatively even and sprinkle the 1 cup (80g) reserved grated cheese over the top.

Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges.

Turn on the broiler and brown the top of the torte on the upper-third rack of the oven until well-browned.

Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides. Let rest about 10 minutes then released and remove the sides of the pan.

Serve while still warm, in slices. It can also be served at room temperature if you’re looking for a picnic dish.
Storage: The torte can be made up to three days in advance and refrigerated, then rewarmed in the oven, covered with foil. It can be frozen for up to two months.