1 Tablespoon Unsalted Butter (room temperature)
6 Large Eggs, Lightly Beaten
1 lb. Mozzarella Cheese, Shredded (about 4 cups)
12 oz. hot Sopressata Sausage, cut into 1/4 inch dice.
1 Cup finely grated (4 ounces) Pecorino Romano Cheese.
1/4 Cup Heavy Cream.
1 Teaspoon Dried Parsley
1/2 Teaspoon Freshly Ground Pepper.
1. Preheat oven to 375 with rack in center.
Butter a 10 inch-by-3 inch cake pan. Line The bottom with Parchment paper; set aside.
2. Bring a large pot of water to a boil; add salt. Cook Spaghetti according to package instructions, until al dente.
Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper.
Stir to combine.
Drain Spaghetti and add to egg and cheese mixture;
Stir to combine. Pour mixture into prepared pan, cover with aluminum foil.
3. Bake about forty minutes. Remove foil, and bake until lightly browned and crisp on top, about 20 minutes more.
4. Transfer to a rack to cool, about 10 minutes.
Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.