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Cacio e Pepe Pasta Pie

Teri & Jenny
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Servings 8


  • 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
  • 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


  • 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.


  • *Makes 1 (9” pie)
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