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.

The first time I made this pasta pie, everyone marveled at how the simple ingredients turned into such a showstopper at dinner. The moment you slice through the golden top, the aroma of black pepper and cheese fills the kitchen, making it impossible to resist a second serving.

Ingredients

• Pasta: 400 g (14 oz) spaghetti, 1 tbsp kosher salt (for boiling water)
• Cheese and Sauce: 150 g (5 oz) finely grated Pecorino Romano, 75 g (2.5 oz) finely grated Parmesan (optional), 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

Prep the Pan:

Preheat oven to 200°C (400°F). Grease a 23 cm (9-inch) springform pan with butter and dust evenly with breadcrumbs. Tap out excess breadcrumbs.

Boil Spaghetti:

Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente (about 1 minute less than package instructions). Drain pasta and let cool slightly.

Make Sauce:

In a large mixing bowl, whisk eggs, heavy cream, melted butter, Pecorino, Parmesan (if using), and black pepper until combined smoothly.

Combine:

Add drained spaghetti to the sauce mixture. Toss thoroughly until all strands are evenly coated.

Assemble Pie:

Transfer spaghetti mixture to the prepared pan. Spread evenly and press down gently. Sprinkle extra Pecorino and black pepper on top if desired.

Bake:

Bake in the oven for 35 to 40 minutes, or until set and the top is crisp and golden.

Finish & Serve:

Cool for 10 minutes. Run a knife around the edge, release the springform pan, slice, and serve warm.

Pin

This baked spaghetti pie quickly became a favorite for Sunday family dinners. Everyone loves how easy it is to serve and how the golden crust reminds us of cozy Italian evenings together.

Serving Suggestions

Pair slices of Cacio e Pepe Pie with a fresh arugula salad and a chilled glass of Pinot Grigio for a perfectly balanced meal.

Allergen Information

Contains wheat (gluten), milk, and eggs. Always double-check ingredient labels if allergies are a concern.

Nutritional Information

Each serving provides: 465 calories, 21 g total fat, 48 g carbohydrates, and 19 g protein.

Pin

This pie brings a playful, comforting spin to classic pasta night. Enjoy sharing hearty slices with family and friends any time you crave cozy Italian flavors.

Recipe FAQ

→ How do I achieve a crispy crust on the pasta pie?

Ensure the pasta is well coated with the butter and egg mixture before baking. Baking at a high temperature and optionally broiling the last few minutes enhances crispiness.

→ Can I substitute Pecorino Romano cheese?

While Pecorino Romano offers a sharp, tangy flavor, Parmesan can be used for a milder taste. Combining both creates depth and balance.

→ What type of pasta works best for this dish?

Spaghetti is traditional for cacio e pepe and works best here due to its shape and texture, allowing the cheese mixture to coat each strand evenly.

→ How should I prepare the pan to prevent sticking?

Grease the springform pan with butter and dust it lightly with fine breadcrumbs to create a non-stick surface and add texture to the crust.

→ Can I prepare this dish ahead of time?

Yes, you can mix and assemble the pasta pie in advance, refrigerate, and then bake shortly before serving to maintain freshness and texture.