Ingredients
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
Preparation