Cacio e Pepe Pasta Pie
User Reviews
5
-
Servings
8
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Calories
360 kcal
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Cuisine
Italian-American Fussion
Cacio e Pepe Pasta Pie
Description
This recipe begins by boiling bucatini pasta just beyond al dente to maintain firmness after baking. It’s combined with a custard of beaten eggs, milk, cream, grated Parmesan, mozzarella, Asiago, minced garlic, cracked black pepper, and salt. The mixture is pressed into a greased springform pan, sprinkled with additional black pepper, then baked covered and later uncovered to develop a browned cheese top.
The baking process sets the egg and cheese mixture into a sliceable pasta pie with a golden crust. The cheeses blend to give a creamy, slightly tangy, and savory flavor, with black pepper providing the characteristic sharpness of cacio e pepe dishes. Garlic adds aromatic depth.
This pasta pie serves well as a comforting vegetarian entrée or side dish, suitable for slicing and serving warm. The texture balances between the tender pasta and creamy cheese custard within a firm crust.
The recipe makes one 9-inch pie, ideal for sharing. Baking times ensure the pie is set but retains a creamy interior without drying out.
Ingredients
- 12 ounces bucatini pasta
- 1 cup milk
- ½ cup heavy cream
- 2 egg large, beaten
- 1 egg large, yolk, beaten
- 1 cup Parmesan Cheese grated, divided
- ⅔ cup mozzarella grated
- ½ cup Asiago cheese
- 3 garlic cloves, minced
- 2 teaspoons black pepper cracked, 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
- This recipe yields one 9-inch pasta pie, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 111mg | 37% |
| Sodium | 824mg | 34% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 326mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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