Cacio e Pepe Pie

Name: Cacio e Pepe Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 8 oz. Galbani Whole Milk Ricotta Cheese; Nonstick vegetable oil spray; 8 oz. grated Fontina cheese; 1 cup milk; 2 tbsp unsalted butter; 4 oz. grated Parmesan, plus more for serving; 1 tbsp. freshly ground black pepper, plus more for serving; 1/2 cup plus 1 1/2 tsp. kosher salt; 1 lb bucatini or spaghetti; 3 large eggs; 2 tbsp. extra-virgin olive oil, plus more for drizzling

9 steps

Prep:15minCook:50min

A spaghetti pie, but cacio e pepe style! This was a lot of fun to make and was so good. All the cheeses mixed in, along with that crispy top, makes for such a delicious meal. Overall it's quick to make and can feed a lot of people, so it will make a perfect family meal that everyone will enjoy!

Updated at: Tue, 14 Nov 2023 15:34:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories524.5 kcal (26%)

Total Fat25.5 g (36%)

Carbs47.4 g (18%)

Sugars3.5 g (4%)

Protein25.4 g (51%)

Sodium6046.6 mg (302%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

8 ozWhole Milk Ricotta Cheese

nonstick vegetable oil spray

8 ozFontina cheese

grated

1 cupmilk

2 Tbspunsalted butter

4 ozgrated Parmesan

plus more for serving

1 Tbspblack pepper

freshly ground, plus more for serving

1 lbbucatini

2 Tbspextra-virgin olive oil

plus more for drizzling

Instructions

Step 1

Preheat the oven to 375 degrees.

OvenPreheat

Step 2

Lightly spray an 8" springform pan with nonstick spray. Wrap the bottom tight with foil to prevent any leaks.

Spring Pan

Step 3

In a large bowl, mix the fontina, milk, butter, parmesan, 1 1/2 tsp salt and 1 tbsp pepper.

Fontina cheese8 oz

milk1 cup

unsalted butter2 Tbsp

grated Parmesan4 oz

black pepper1 Tbsp

kosher salt½ cup

Step 4

Fill a pot with water and add the remaining salt. Bring to a boil and cook pasta for 4 minutes under package directions. Drain.

bucatini1 lb

Step 5

While pasta is cooking, place your bowl with cheese mixture over the pot and whisk constantly until melted (if your bowl is not big enough, you can do this over another pot).

Step 6

Remove your cheese mixture from the heat. Mix in your Galbani Whole Milk Ricotta Cheese, eggs, and olive oil. Add drained pasta and toss.

Whole Milk Ricotta Cheese8 oz

eggs3

extra-virgin olive oil2 Tbsp

Step 7

Transfer your pasta to the springform pan, pressing down lightly to compact. Using tongs or a fork, pull up a few strands so they form loops above the top (these will get crispy!!).

Step 8

Bake for 35-45 minutes, until the cheese is bubbling and the pie is golden brown on the edges. Let cool for 10-15 minutes before removing the sides of the pan.

Step 9

Top with parmesan cheese, a drizzle of olive oil and a little more black pepper. Slice into wedges and serve. Enjoy!