Preheat your oven to 375°F (190°C) and coat an 8-inch springform pan with nonstick cooking spray.

In a large mixing bowl, combine Fontina, half-and-half, grated Parmesan, black pepper, and salt. Whisk until well blended.

Bring a large pot of salted water to a boil, add spaghetti, and cook for about 4 minutes less than package instructions. Drain and reserve a little pasta water.

Place the bowl of cheese mixture over the steaming pasta pot and whisk for 3-4 minutes until cheeses melt completely.

Remove from heat and whisk in ricotta, eggs, and olive oil until creamy. Stir in the drained spaghetti.

Pour the mixture into the prepared springform pan, compact it slightly, and pour any remaining cheese mixture on top.

Bake for 35-45 minutes until golden brown and bubbling. Let cool for 10-15 minutes before slicing.