Cacio e Pepe Pie

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees.

Step 2

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

Step 3

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

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.

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.

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!