Cacio e Pepe Pie.
Calling all cheese lovers! You need a cacio e pepe pie in your life.
Why yes. I did say cacio e pepe PIE. A pie made of pasta and cheese.
This could be the only pie I want to eat.
Swear to me that before it gets too hot outside, like too-hot-to-turn-the-oven-on hot, that you will make a cacio e pepe pie for dinner!
Or brunch. Your call.
I’m a pasta convert. I’ve rambled for a million years on this blog about how I hated pasta when I was growing up. How every Thursday night was spaghetti night at our house and I would pout and eat scrambled eggs or something like it (for, like, 12 years? Maybe?) because I disliked pasta that much.
That has all changed (thank goodness!) but it’s still not a dish I gravitate towards. Or one that I order on a menu. It’s rare!
Unless… unless it’s cacio e pepe. Or something similar covered in tons of cheese and very much minus the tomato sauce.
The weird thing about my conversion is that this is not the first pasta pie I’ve shared on the blog! Remember when I made a bucatini pie with mini meatballs? Ooooh it’s such a fun and slightly high maintenance but delicious meal. I love how it looks so I love to serve it!
And I used bucatini here again because it’s easily my favorite cut of pasta. Those fat noodles are just to die for.
Perhaps the best part about the cacio e pepe pie? Those crispy edges.
Just LOOK at those edges down there.
The crispy, crunchy, almost-burnt cheese and pasta. The edges add so much texture to this and are the BEST part. Like the crunchy chips on top of a potato casserole or a cinnamon streusel on top of a muffin. I definitely either save it for last, or eat it all first. It’s SO GOOD.
Also! This is a meal that can be stretched. It serves about six or eight people (and is SO satisfying) but I like to make it for us too (a family of four) because it lasts and reheats well. And it’s amazing served with different veggies. A salad, roasted broccoli or asparagus, whatever you have in the fridge!
Oh and a big secret?
Eddie actually covered the leftovers with tomato sauce. So that’s a thing.
Even though I told him he RUINED IT.
And let’s be real. If you pair this with a HUGE kale salad, it cancels out all the pasta and cheese.
Cacio e Pepe Pie
- 1 pound bucatini pasta
- 1 1/2 cups whole milk
- 1 cup grated Parmigiano-Reggiano cheese, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 8 ounces provolone cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 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.
I’d rather eat my pasta in a slice anyway.