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    Home > Blog > Pasta & Noodles > Cacio e Pepe Pasta Pie

    Cacio e Pepe Pasta Pie

    by Teri Lyn Fisher · Published: Jul 8, 2019 · Modified: Feb 6, 2021

    Jump to Recipe
    Cacio e pepe pasta pie with slices cut.

    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

    Cacio e pepe pasta pie with slices cut.

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    Cacio e pepe pasta pie with slices cut.

    Cacio e Pepe Pasta Pie

    5 from 14 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    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

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    July 8, 2019 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    July 8, 2019 / 5 Comments

    Comments

      5 from 14 votes (14 ratings without comment)

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    1. Elizabeth

      April 10, 2023 at 8:26 am

      This pie is traditional in our family for Easter Breakfast, but we omit the pepper and use pinoli nuts and raisins to make it a sweet pie.

      Reply
    2. aj

      October 14, 2021 at 10:10 am

      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?

      Reply
      • Jenny Park

        October 16, 2021 at 11:55 am

        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).

        Reply
    3. Patrick

      August 27, 2019 at 7:46 am

      Doris,
      Did you make it and did it turn out as delicious as the pictures look?

      Reply
    4. Doris

      July 08, 2019 at 3:52 pm

      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.

      Reply

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