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Cacio e Pepe Pie

Golden-baked cacio e pepe pie made with spaghetti, black pepper, and cheese, sliced and served on a round plate.
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Cacio e Pepe Pie is a baked twist on the classic Roman pasta dish, combining rigatoni, Pecorino Romano, Parmesan, black pepper, eggs, and cream into a sliceable, cheesy comfort food perfect for holidays, dinners, or gatherings.

Ingredients

Scale
  • 1 lb rigatoni pasta
  • 1 ½ cups Pecorino Romano cheese, finely grated
  • 1 cup Parmesan cheese, finely grated
  • 3 large eggs, whisked
  • ½ cup heavy cream
  • 2 tbsp unsalted butter (for greasing pan)
  • 1 ½ tsp freshly ground black pepper (or to taste)
  • Salt to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
  2. Cook rigatoni pasta until just shy of al dente, about 2 minutes less than package instructions. Drain and let cool slightly.
  3. In a large bowl, toss cooked pasta with grated Pecorino Romano, Parmesan, black pepper, whisked eggs, and heavy cream. Mix until evenly coated.
  4. Arrange each rigatoni tube upright in the prepared pan, packing them tightly to maintain structure.
  5. Sprinkle extra Parmesan or Pecorino over the top for added crispiness.
  6. Bake for 35–40 minutes or until the top is golden brown and crispy.
  7. Allow the pie to cool for 10–15 minutes before removing the springform ring and slicing to serve.

Notes

  • Use freshly grated cheese to avoid clumping or greasy texture.
  • Let the pie cool before slicing to help it hold its shape.
  • Add cooked pancetta, mushrooms, or sausage for variation.
  • Use gluten-free pasta for a gluten-free version.
  • Pecorino Romano is key for authentic flavor—don’t skip it.

Nutrition

Find it online: https://recipeeasily.com/cacio-e-pepe-pie-yummy-recipe/