Save to Pinterest 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.
I love serving this pasta pie to friends because it combines simplicity with impressive taste every time.
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
- Preheat Oven:
- 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.
- Cook Pasta:
- 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.
- Mix Sauce:
- In a large bowl, whisk together eggs, heavy cream, melted butter, Pecorino Romano, Parmesan (if using), and black pepper until smooth.
- Combine:
- Add the drained spaghetti to the egg-cheese mixture and toss thoroughly to coat every strand.
- Assemble Pan:
- 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.
- Bake:
- Bake for 35 40 minutes or until the pie is set and the top is crisp and golden.
- Cool and Serve:
- Cool for 10 minutes then run a knife around the edge and release the springform pan. Slice and serve warm.
Save to Pinterest This dish always brings my family together around the table especially on cozy weekend evenings.
Required Tools
23 cm (9-inch) springform pan Large pot Mixing bowls Whisk Cheese grater
Allergen Information
Contains Wheat (gluten) milk eggs If unsure about cheese or pasta ingredients double-check labels for allergens
Nutritional Information
Per serving Calories 465 Total Fat 21 g Carbohydrates 48 g Protein 19 g
Save to Pinterest This Cacio e Pepe Pasta Pie combines comfort and elegance for an easy meal that feels special every time.
Common Recipe Questions
- → How do I achieve a crispy top layer?
Bake the pie until golden and crisp, then broil for 2–3 minutes to enhance the crunch on top.
- → Can I substitute the Pecorino Romano cheese?
Parmesan can replace Pecorino for a milder flavor, though Pecorino offers the classic sharpness integral to this dish.
- → What is the best pasta for this dish?
Spaghetti works best, cooked just shy of al dente to hold shape when baked and layered.
- → How should I prepare the pan to prevent sticking?
Grease the springform pan with unsalted butter and lightly dust with fine breadcrumbs for an easy release.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses eggs, cheese, and dairy products consistent with a vegetarian diet.