Cacio e Pepe Pasta Pie

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 was a delightful surprise for my family who loved the crispy edges and creamy center.

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

Make 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

Prepare 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

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This pasta pie quickly became a family favorite on cozy weekend dinners.

Notes

Serve with a simple arugula salad and a chilled glass of Pinot Grigio.

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

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With its crispy exterior and creamy interior this pasta pie is perfect for impressing your guests or enjoying a comforting meal.

Recipe FAQs

→ What type of pasta works best for this dish?

Spaghetti is preferred for its ability to crisp up evenly and hold the creamy binding mixture well.

→ Can I substitute Pecorino Romano with another cheese?

Parmesan can be used as a substitute, but Pecorino Romano offers the signature sharp and salty flavor essential to the dish.

→ How do I get the top extra crispy?

Broiling the pie for 2–3 minutes at the end of baking adds an extra golden, crispy layer on top.

→ Is it necessary to let the pasta cool before mixing?

Allowing the pasta to cool slightly prevents the eggs from scrambling when combined, ensuring a smooth texture.

→ Can this be made ahead and reheated?

Yes, it can be refrigerated after baking and gently reheated in the oven to maintain crispness and flavor.