Cacio e Pepe Pasta Pie

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 served this to friends and family and everyone loved the crispy crust combined with the peppery cheese filling.

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

Step 1:

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.

Step 2:

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.

Step 3:

In a large bowl whisk together eggs heavy cream melted butter Pecorino Romano Parmesan (if using) and black pepper until smooth.

Step 4:

Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.

Step 5:

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.

Step 6:

Bake for 35 40 minutes or until the pie is set and the top is crisp and golden.

Step 7:

Cool for 10 minutes then run a knife around the edge and release the springform pan. Slice and serve warm.

Save to Pinterest

I cherish the family moments when we all gather around to enjoy this warm comforting pasta pie on chilly evenings.

Notes

Serve with a simple arugula salad and a chilled glass of Pinot Grigio.

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.

Save to Pinterest

This pasta pie is perfect for a cozy dinner and can be served warm or at room temperature.

Recipe FAQs

→ What type of pasta works best for this dish?

Spaghetti is traditional, cooked just shy of al dente to retain firmness during baking and crisping.

→ Can I substitute Pecorino Romano cheese?

Yes, Parmesan can be used for a milder flavor, though Pecorino offers the classic sharp, salty taste.

→ How do I achieve a crispy top layer?

Baking until golden brown and finishing with a brief broil ensures a crunchy surface with tender layers beneath.

→ Should the pasta be cooled before mixing?

Allowing pasta to cool slightly prevents the eggs from scrambling when mixed, resulting in a smooth texture.

→ What sides pair well with this dish?

Fresh arugula salad and a chilled white wine, like Pinot Grigio, complement the rich, savory flavors beautifully.