Cacio e Pepe Pasta Pie

I made it exactly as is for a re-creation of Stanely Tucci's "Big Night", using high-end spaghetti--delicious. The only changes I made was to toss the pasta with the cheeses, and beat together the milk, eggs, salt and pepper separately before adding to the pasta. I ground the pepper right before I added it, trying for a variety of courseness. It came out perfectly and was absolutely outstanding in texture and flavor. I should have greased the bottom of the pan a little more and put aluminum foil collar around the bottom. There was one tiny leak of about tablespoon or two. I'll definitely make it again.

This was good, but I think it could have been great if the liquid didn’t all leak out of my springform pan! Turned out a bit dry. The recipe should warn against this and recommend lining the pan with foil or something to prevent leakage. I’m sure I’m not the only one this has happened to!