Cacio e Pepe Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Additional Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6 to 8 people
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Course
Main Course
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Cuisine
American
Cacio e Pepe Pie
Description
This recipe starts by cooking bucatini pasta slightly under al dente, then tossing it with a whisked mixture of milk, Parmigiano-Reggiano, beaten eggs, minced garlic, black pepper, kosher salt, provolone, and mozzarella. The pasta coated in cheese and seasoning is transferred to a springform pan, topped with extra grated provolone and mozzarella, and baked until the cheese on top is a golden brown and the interior is set.
The resulting dish offers a creamy and peppery cheese flavor developing from the blend of Italian cheeses and black pepper, cooked into tender pasta. The garlic adds a mild aromatic hint, and the texture stays moist yet firm enough to slice like a pie. It’s served warm after resting for 10 to 15 minutes, allowing the dish to set further before portioning.
The use of a springform pan and careful cooking time ensures the pie maintains structure while offering the rich taste of classic cacio e pepe in a new baked form.
Ingredients
- 1 pound bucatini pasta
- 1 1/2 cups milk whole
- 1 cup Parmigiano-Reggiano cheese plus extra for sprinkling, grated
- 3 egg lightly beaten, large
- 2 garlic minced, cloves
- 2 1/2 teaspoons black pepper ground
- 1 teaspoon kosher salt
- 8 ounces provolone cheese freshly grated
- 4 ounces mozzarella cheese freshly grated
Instructions
- Preheat the oven to 425 degrees F. Spray a 9-inch spring form pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
- Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
- In a large bowl, whisk together the milk with the parmigiana, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the spring form pan. Sprinkle the remaining provolone and mozzarella on top.
- Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set. Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more cheese for sprinkling.
Notes
- This version is a slight adaptation from the original Food and Wine recipe.
User Reviews
Overall Rating
5
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