Description
This Cacio e Pepe Pie is a creative and indulgent twist on the classic Italian pasta dish, combining bucatini pasta with a rich blend of cheeses, black pepper, and garlic, baked to a golden, bubbly perfection in a springform pan. It serves as a comforting, cheesy pie perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 pound bucatini pasta
Cheese Mixture
- 1 1/2 cups whole milk
- 1 cup grated Parmigiano-Reggiano cheese, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 8 ounces provolone cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 9-inch springform pan with nonstick spray and wrap the bottom edges with foil to prevent any leaks during baking.
- Cook Pasta: Boil the bucatini according to package instructions but shave 1 to 2 minutes off the cooking time so the pasta remains al dente. Drain the pasta and let it cool slightly. If needed, toss with a little olive oil to keep it from sticking.
- Mix Cheese and Pasta: In a large bowl, whisk together the whole milk, grated Parmigiano-Reggiano, lightly beaten eggs, minced garlic, ground black pepper, kosher salt, 1 cup of grated provolone, and half of the grated mozzarella until fully combined. Add the cooked pasta and toss to coat all the noodles evenly with the cheese mixture.
- Assemble Pie: Transfer the pasta and cheese mixture into the prepared springform pan. Evenly sprinkle the remaining provolone and mozzarella cheese on top to ensure a beautifully golden crust.
- Bake: Bake the pie in the preheated oven for 35 to 45 minutes or until the cheese on top is golden and bubbly, and the center is set without jiggle.
- Cool and Serve: Remove the pie from the oven and cool for 10 to 15 minutes. Carefully release the springform pan sides, using a sharp knife to loosen any edges stuck to the pan. Slice the pie into 6 to 8 wedges and serve immediately with extra grated Parmigiano-Reggiano cheese for sprinkling.
Notes
- Removing 1-2 minutes from the pasta cooking time ensures it doesn’t overcook while baking, preserving a pleasant al dente texture.
- Using a springform pan lined with foil minimizes leaks and makes serving easier.
- Feel free to adjust black pepper quantity to taste; it’s the key flavor component in this dish.
- Letting the pie rest before serving helps it set and slice cleanly.
- If you want extra richness, you can drizzle a little olive oil on top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
