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Cacio e Pepe Pasta Pie

Cacio e Pepe Pasta Pie

Name: Cacio e Pepe Pasta Pie
Total time: 90 min
Yield: Serves : 8
Ingredients: 1 pound spaghetti; 1 1/2 cups milk; 3/4 cup grated Parmigiano-Reggiano cheese; 3 large eggs, lightly beaten; 2 1/2 teaspoons ground black pepper; 2 teaspoons kosher salt; 6 ounces Fontina cheese, shredded (2 cups); 6 ounces sharp white cheddar cheese, shredded (2 cups); Butter, for greasing

Active Time

30 MIN

Total Time

1 HR 30 MIN

Yield

Serves : 8

F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie. Slideshow: More Baked Pasta Recipes

Ingredients

1 pound spaghetti
1 1/2 cups milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 teaspoons ground black pepper
2 teaspoons kosher salt
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
Butter, for greasing

How to Make It

Step 1

Preheat the oven to 425°. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.

Step 2

In a bowl, mix the pasta, milk, Parmigiano, eggs, pepper, salt and 1 1/2 cups each of the Fontina and cheddar. Scrape into a buttered 9-inch springform pan, then sprinkle the remaining 1/2 cup each of Fontina and cheddar on top. Bake for 35 to 40 minutes, until the cheese is melted and bubbling.

Step 3

Turn on the broiler. Broil the pie 8 inches from the heat for 2 to 3 minutes, until browned on top. Transfer to  a rack and let cool for 15 minutes. Remove the ring, cut the pie into wedges and serve.

Suggested Pairing

Pair this cheesy pasta with a silky, concentrated Italian red.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Kat E

Review Body: I made it exactly as is for a re-creation of Stanely Tucci's "Big Night", using high-end spaghetti--delicious. The only changes I made was to toss the pasta with the cheeses, and beat together the milk, eggs, salt and pepper separately before adding to the pasta. I ground the pepper right before I added it, trying for a variety of courseness. It came out perfectly and was absolutely outstanding in texture and flavor. I should have greased the bottom of the pan a little more and put aluminum foil collar around the bottom. There was one tiny leak of about tablespoon or two. I'll definitely make it again.

Review Rating:

Date Published: 2018-12-29

Author Name: Tracy Parks Shuping

Review Body: This was a delicious and easy recipe that was as good leftover as it was the first time. The taste of pepper is strong but wonderful. If you are sensitive to pepper, you may want to reduce the amount the first time you try this recipe. We'll be preparing this one again and again.

Review Rating: 5

Date Published: 2017-01-24

Author Name: Sarah Rowland

Review Body: This was good, but I think it could have been great if the liquid didn’t all leak out of my springform pan! Turned out a bit dry. The recipe should warn against this and recommend lining the pan with foil or something to prevent leakage. I’m sure I’m not the only one this has happened to!

Review Rating: 3

Date Published: 2018-01-18

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Cacio e Pepe Pasta Pie

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Cacio e Pepe Pasta Pie

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