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
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.
Did you make this recipe?
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I appreciate you so much!
I’d rather eat my pasta in a slice anyway.
45 Comments on “Cacio e Pepe Pie.”
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Jut added all the needed ingredients to my grocery list – can’t wait to try this!
thanks so much chris!
Yep, I used to be like, “Oh, pasta is a waste of carbs.” Nonsense! High quality pasta, especially when presented in a dish like this, is worthy.
so so good! xo
OH MY GOODNESS!!! Putting this on my weekly menu right now!
thank you so much ashlyn!
I still am not the biggest fan of pasta, unless it’s in a recipe like this or with shrimp scampi. I just don’t go gaga over a bowl of pasta and sauce. Growing up, I’d eat a piece of bread with sauce and cheese on it when my family had pasta for dinner. I’ll have to try this, though!
same!! thank you so much cate.
Before becoming lactose intolerant Cacio e Pepe was one of my favorite dishes. I miss it so much. I also miss nachos and mac n cheese. I really need some good dairy-free recipe replacements! This looks amazing.
Hi, you could try the lactaid pills. They work for me. Milk is available lactose free as you probably know. And perhaps a Whole Foods might have some vegan cheeses to sub. Good luck.
thank you guys!! xo
niki let me know if you find anything. :)
Oh sweet Cheese-us. I’m runninggg to the store to for all the cheese so I can make this. It’s the pasta pie of my dreams!
so interesting, never tried, this before, so thank you, my history is the opposite! Grew up eating pasta and then swore it off completely, because of my diet, but I do get to “break out” every once in a while and satisfy my pasta craving, so thank you
thanks so much sabrina!! xo
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Your recipe is very tasty and leaves me drooling. I am gonna try this out soon!
I knew I was right to buy a new springform pan recently. I thought I’d maybe want to make a cheesecake at some point, but this is SO much better!!! I’ve had cacio e pepe before at a restaurant, and the taste was INTENSE..good, but intense. However, I have complete faith in all your recipes and will certainly try your version of this dish. :-) Thanks for sharing!!
thank you CJ. :)
Hi all! How do you pin this recipe?
hi gina! if you run your mouse over the photos, it should come up as “pin this!” :)
Hi Jessica thanks for your quick response! I have an Amazon Fire tablet and I don’t have a mouse just a touch screen?
Yum! One extra tip. I sometimes make baked pasta dishes in a funnel type of pan. If you butter or oil-spray it carefully, it’s easy to unmold. And it’s a good presentation with cress or arugula (or nothing) in the middle. Or the mini meatballs. Or tomato salad. Whatever…
love this idea mia! thank you!
I would leave out the milk and use starchy pasta water along with some traditional pecorino cheese. Would be yummy!
that sounds like a great idea!! i have to try.
Holy oh my goodness. Can I marry you. That looks absolutely amazing. And easy.
thank you shayla!
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I can’t wait to try this!
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I made the cacio e pepe pie last night. It was delicious however somewhat dry once cut. I baked at 425 and chose time midway at 40 min. Suggestions?? Thank you.
so delicious, and crunchy too!
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Just put this in the oven. Can’t wait to try it!
Smells so good!
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Could you make this ahead and freeze, then thaw and bake when ready?
Can you prepare this ahead, refrigerate, and bale when ready?
Hi there. I made this in a bundt pan and it turned out a little rubbery. Any ideas? I loved the presentation. Also can you sprinkle a pan with grated cheese or would that make it harder to release?
This sounds delish! Can you tell me how you normally reheat leftovers? It sounds like it would be great to take for lunch, but my office only has a microwave. I’m considered essential services so I still have to go in, and am getting real tired of packing a sandwich.
If you had used anything but bucatini, it wouldn’t have been cacio y pepe.
Just want to ask about a step in the recipe- in step 3 you say to whisk 1 cup of provolone with ingredients but then say sprinkle remaining provolone on top of pie. The recipe ingredients calls for 8 oz of provolone- wouldn’t that be the 1 cup that is whisked? Is my math off?
Thanks for any clarification- the recipe sounds great :)
Made for friends. One who grew up in an Italian household. They were blown away. Only change; I added 4 oz of pancetta.