Save A playful twist on the Roman classic, this baked pasta pie features layers of crispy spaghetti, creamy Pecorino Romano, and plenty of cracked black pepper, all baked to golden perfection for a comforting, sliceable dish.
I first discovered this recipe while craving a new way to enjoy cacio e pepe, and it quickly became a family favorite for its unique texture and easy preparation.
Ingredients
- Pasta: 400 g (14 oz) spaghetti, 1 tbsp kosher salt (for pasta water)
- Cheese and Sauce: 150 g (5 oz) finely grated Pecorino Romano cheese, 75 g (2.5 oz) finely grated Parmesan cheese (optional, for extra depth), 2 large eggs, 120 ml (1/2 cup) heavy cream, 60 g (1/4 cup) unsalted butter, melted, 2 tsp freshly ground black pepper (plus extra for topping)
- For the Pan: 1 tbsp unsalted butter (for greasing), 2 tbsp fine breadcrumbs (for dusting)
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F). Grease a 23 cm (9-inch) springform pan with butter and dust with breadcrumbs, tapping out the excess.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente (about 1 minute less than package instructions). Drain and let cool slightly.
- Mix sauce:
- In a large bowl, whisk together eggs, heavy cream, melted butter, Pecorino Romano, Parmesan (if using), and black pepper until smooth.
- Combine pasta and sauce:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.
- Assemble:
- Transfer the mixture to the prepared pan, spreading it evenly and pressing down gently. Sprinkle extra Pecorino and cracked black pepper on top if desired.
- Bake:
- Bake for 35 40 minutes or until the pie is set and the top is crisp and golden.
- Cool and serve:
- Cool for 10 minutes, then run a knife around the edge and release the springform pan. Slice and serve warm.
Save This recipe always brings my family together, especially on cozy weekend dinners filled with laughter and second helpings.
Required Tools
23 cm (9-inch) springform pan, Large pot, Mixing bowls, Whisk, Cheese grater
Allergen Information
Contains: Wheat (gluten), milk, eggs. If unsure about cheese or pasta ingredients, double-check labels for allergens.
Nutritional Information
Calories: 465, Total Fat: 21 g, Carbohydrates: 48 g, Protein: 19 g (per serving)
Save This cacio e pepe pasta pie hack will elevate your pasta game and impress guests with its perfect blend of crunch and creaminess.
Recipe FAQs
- → What pasta is best for this baked pie?
Spaghetti cooked just shy of al dente works best to hold its shape when baked.
- → Can I substitute Pecorino Romano cheese?
Parmesan can be used for a milder taste, though Pecorino offers the classic sharpness.
- → How do I achieve the crispy top layer?
Baking until golden and optionally broiling for the last 2-3 minutes helps create a crisp surface.
- → Is this suitable for vegetarians?
Yes, it contains no meat and is rich in dairy and eggs, fitting a vegetarian diet.
- → What side pairs well with this pasta pie?
A fresh arugula salad and a chilled white wine complement the savory, creamy pie beautifully.
- → How to prevent the pasta from sticking to the pan?
Greasing the pan with butter and dusting with fine breadcrumbs ensures easy release after baking.