Cacio e Pepe Pasta Pie

4.5
(4)
4 Reviews

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

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on May 1, 2015
Active Time:
30 mins
Total Time:
1 hr 30 mins
Yield:
8
Cook Mode (Keep screen awake)

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

Directions

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

  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.

  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.

    Cacio e Pepe Pasta Pie
    © Andrew Purcell

Suggested Pairing

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

Originally appeared: May 2015

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