Preheat your oven to 375°F (190°C) and prepare the springform pan.

In a large mixing bowl, combine the Fontina cheese, half-and-half, 4 ounces of Parmesan cheese, black pepper, and salt.

Fill a large pot with 5 quarts of water, adding the remaining salt and bring to a boil. Cook the pasta for 4 minutes less than the package instructions.

Melt the cheese mixture using a double boiler method, whisking continuously until melted.

Combine the melted cheese mixture with ricotta cheese, whisked eggs, and olive oil, then toss in the drained pasta.

Spoon the pasta mixture into the springform pan and top with remaining cheese mixture.

Bake for 35 to 45 minutes until golden brown and bubbly, then cool for 10-15 minutes before serving.

Serve topped with extra Parmesan, olive oil, and black pepper.