Cacio e Pepe Pie
Cacio e Pepe has become a staple pasta dish in our house. We started making it non-stop after trying it at one of our favorite small, Italian bring-your-own restaurants called ITA101. They used thick homemade spaghetti for their dish and we instantly fell in love with the simple yet delicious flavor. Ever since, this dish has become one of our go-to’s because it is easy to make and everyone always loves it.
Since we somewhat have overdone it on making this recipe one too many times over the past few years, we decided it was time to put a spin on it. We made a Cacio e Pepe Pie to spice up the recipe and give it a little twist, and we were very pleased with the results! Baked pasta is just so delicious and it can give any simple pasta dish a change. We are hoping to try a baked Carbonara Pie sometime later this summer, so be on the look out for the recipe!
a. Ingredients:
1 pound of bucatini or thick spaghetti
1 ½ cups of whole milk
1 cup of grated parmesan cheese
3 eggs; beaten
1 ½ tsp of coarse ground black pepper
1 tsp of kosher salt
8 oz of grated fontina cheese
6 oz of grated mozzarella cheese
Olive oil
b. Directions:
Pre-heat the oven to 425 degrees; spray a 9 inch springform pan with cooking spray
Cook the pasta according to package directions; drain pasta and let it cool; then drizzle the pasta with olive oil and set aside
Meanwhile in a large bowl, whisk the milk, parmesan, eggs, salt, pepper, and the cheeses; add this mixture to the cooked pasta and toss well
Transfer the pasta and cheese mixture to the springform pan, place it on a large cookie sheet lined with parchment paper, and bake it for 35-45 minutes until it is golden and bubbly
Let the pie cool for approximately 15 minutes then release the springform pan
