CACIO E PEPE PIE
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Provided by Molly Baz
Categories Pasta Pie Fontina Cheese Parmesan Pepper Ricotta Egg Dinner Fall Winter Bake Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
- Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
- Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
- While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
- Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
- Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.
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Kassayesus Tsegaye
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes. I would use a lighter sauce, and I would bake the crust for a few minutes longer.
Esme Keast
[email protected]I had some trouble getting the crust to brown properly. I think I needed to bake it for a few minutes longer.
The life of Oscar
[email protected]This pie was a bit too rich for my taste, but my husband loved it. I think it would be better with a lighter sauce, like a simple tomato sauce.
Janat Gul
[email protected]I'm not a huge fan of cacio e pepe, but I loved this pie. The flavors were perfectly balanced, and the crust was perfectly cooked. I would definitely recommend this recipe to anyone who loves Italian food.
MD Adam Sufi
[email protected]This is my go-to recipe for cacio e pepe pie. It's always a hit, and it's so easy to make. I love that I can use store-bought pie crust to save time.
Monuara Begom
[email protected]I love this pie! The cacio e pepe sauce is so creamy and flavorful, and the crust is perfectly flaky. I always get compliments when I make it.
savia bah
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for a weeknight dinner. It's always a hit.
Samiya Akter Laboni
[email protected]I've made this pie twice now, and it's always a hit. The first time I made it, I followed the recipe exactly. The second time, I added some crumbled sausage to the filling. Both versions were delicious.
Tadafe Samson
[email protected]This pie was delicious! The cacio e pepe sauce was rich and flavorful, and the crust was perfectly cooked. I would definitely recommend this recipe to anyone who loves Italian food.
Dabasish Das
[email protected]I'm not usually a fan of cacio e pepe, but this pie changed my mind. The combination of the creamy sauce and the crispy crust was irresistible. I'll definitely be making this again.
DJ Shihad gaming
[email protected]This pie was a hit with my family! The flavors of the cacio e pepe were perfectly balanced, and the crust was flaky and golden brown. I'll definitely be making this again.