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.
This dish brings a fun new way to enjoy classic Cacio e Pepe with a satisfying pie form that’s great for gatherings.
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 My family loves gathering around this pie because it combines comfort food with a fun twist perfect for sharing.
Required Tools
23 cm (9-inch) springform pan, large pot, mixing bowls, whisk, cheese grater
Allergen Information
Contains wheat (gluten), milk, eggs. Double-check labels if you have allergies to cheese or pasta ingredients.
Nutritional Information
Per serving: 465 calories, 21 g total fat, 48 g carbohydrates, 19 g protein
Save This pasta pie is an irresistible way to enjoy Cacio e Pepe that’s both crispy and creamy in every bite.
Recipe FAQ
- → How do I get the pasta crispy?
Ensure the spaghetti is well coated with the cheese and egg mixture before baking, and bake until the top turns golden and firm. Broiling for a few minutes at the end can add extra crispiness.
- → Can I substitute Pecorino Romano?
Yes, Parmesan cheese can be used as a substitute, though Pecorino Romano gives the dish its characteristic sharp flavor.
- → What’s the best way to cook the spaghetti?
Cook the spaghetti just shy of al dente to prevent overcooking during baking, then drain and cool slightly before mixing.
- → How do I prevent the pie from sticking to the pan?
Grease the springform pan with butter and dust it with fine breadcrumbs to create a non-stick surface.
- → Can I prepare this dish in advance?
Yes, assemble the mixture and refrigerate before baking. Allow the dish to come to room temperature slightly before baking for even cooking.