I love love love Cacio e Pepe. Cheese and pepper with pasta, it’s like the pasta version of grilled cheese. Simple and delicious, and you don’t really need to mess with it. We however decided to slightly mess with it. We made it into pasta pie. I love this because you get some crispy pasta on the top, but on the inside you still get all that gooey cheesy sauce. It’s a pretty great combo. Enjoy!
♥ Teri
You might also like:
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Cacio e Pepe Pasta Pie
Servings: 8
INGREDIENTS
- 12 ounces bucatini pasta
- 1 cup milk
- ½ cup heavy cream
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 1 cup grated Parmesan, divided
- ⅔ cup grated mozzarella
- ½ cup asiago
- 3 cloves garlic, minced
- 2 teaspoons cracked black pepper, plus more for sprinkling on top
- 1 ½ teaspoons salt
INSTRUCTIONS
- Preheat oven to 425˚F.
- Lightly grease a 9” spring form pan and place onto a baking sheet.
- Fill a large pot with water and place over high heat. Add a small handful of salt followed by pasta to the water and boil until pasta is al dente, 5 to 6 minutes, stirring occasionally (you want the pasta to have more of a bite than you would normally want, since you’ll be baking it too).
- Drain pasta in a colander and set aside.
- In a large mixing bowl whisk together milk, cream, eggs, ¾ cup Parmesan, mozzarella, asiago, garlic, pepper, and salt until fully combined.
- Add pasta to milk mixture and toss together until all pasta is evenly and well coated.
- Pour mixture evenly into prepared springform pan, gently pressing pasta down to create a flatten top. Sprinkle extra pepper over top, cover tightly with foil and bake for 30 minutes.
- After 30 minutes, remove foil, sprinkle remaining Parmesan over top and continue to bake for an additional 20 to 30 minutes or until pie has set in the center.
- Remove pie from oven and allow it to cool for about 15 minutes. Release it from the pan, slice and serve.
NOTES
- *Makes 1 (9” pie)
Calories: 360kcal Carbohydrates: 35g Protein: 18g Fat: 16g Saturated Fat: 9g Cholesterol: 111mg Sodium: 824mg Potassium: 201mg Fiber: 1g Sugar: 3g Vitamin A: 580IU Vitamin C: 1mg Calcium: 326mg Iron: 1mg
CUISINE: Italian-american
KEYWORD: cacio e pepe, cheese, pasta pie
COURSE: dinner, lunch
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
how can i make this ahead of time? bake for 30 mins, take to in-laws, and finish baking with the cheese there for 30 mins?
Hi AJ, i would bake it covered until it’s just barely set (this will take a little longer than 30 minutes), then uncover it at your in-laws and finish it up in the oven there with the cheese on top (about 12-20 minutes).
Doris,
Did you make it and did it turn out as delicious as the pictures look?
OMG! Where has this been all my life! I make the traditional spaghetti pie recipe but sometimes you just don’t want the ground beef or sausage. Not low carb or low calorie but hey… you gotta live a little, right? Yum and yum…. will make over the weekend. Thanks for a keeper.