Grease a 9-inch springform pan with cooking spray. Place on a baking sheet pan.
Bring a medium sized pot if salted water to boil. Add the pasta and cook until the noodles are still very al dente. The noodles should still be firm as they will be cooked again later in the process. Drain the pasta and rinse with cold water. Reserve the noodles for later.
In a stand mixer beat the cream cheese until smooth and creamy. Add the butter and beat until combined. Add the eggs, ½ cup of Parmesan and ½ cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked blacked pepper until mixture is smooth. Add the fettuccine and toss until noodles are covered with sauce mixture.
Transfer pasta mixture into springform pan and top with remaining Parmesan and mozzarella.
Bake for 20-25 minutes until the top is bubbling and golden brown. Let sit for 15 minutes after removing from oven.
Remove springform pan. Cut into wedges, place on plate and garnish with chopped parsley.
Ingredients
Roma® pan release spray, for greasing the pan
2 tsp Kosher salt
1 tbsp Roma® Black Pepper, Cracked
1 lb Assoluti® Fettuccini
1/2 lb Nature's Best Dairy® Cream Cheese, room temperature
4 tbsp Nature's Best Dairy® Butter, Unsalted, room temperature
3 ea Nature's Best Dairy® Egg(s), large
3/4 cup Piancone Cheese Parmesan, grated
3/4 cup Roma® Cheese, Mozzarella, shredded
2/3 cup Nature's Best Dairy® Cream, Heavy
2 tbsp Piancone® Oil, Olive, Extra Virgin
2 tbsp Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, chopped
