Cacio e Pepe Pie
A decadent baked pasta pie featuring the classic Italian flavors of cacio e pepe (cheese and pepper). Made with bucatini pasta, rich cheeses including Fontina, Parmesan, and ricotta, all bound together in a creamy half-and-half sauce with plenty of black pepper.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •8 oz Fontina cheese
- •1½ cups half-and-half
- •4 oz Parmesan cheese
- •1 Tbsp black pepper
- •½ cup kosher salt
- •12 oz bucatini
- •8 oz ricotta
- •3 large eggs
- •2 Tbsp olive oil
- •1 drizzle olive oil
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
5 min
- 3.
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.
15 min
- 4.
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.
10 min
- 5.
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).
5 min
- 6.
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.
55 min
