Calling all cheese lovers — you need a cacio e pepe pie in your life.
Yes — a cacio e pepe PIE. A savory pie made from pasta, cheese and pepper. It’s indulgent, comforting, and surprisingly easy to love.
This might be the only pie I want for dinner all week.
Promise me that before it gets too hot to use the oven, you’ll make a cacio e pepe pie for dinner. Or brunch. Your choice.
I used to dislike pasta growing up — every Thursday was spaghetti night and I would sulk and eat scrambled eggs instead. Thankfully that changed, and while pasta still isn’t my go-to, I will always make an exception for cacio e pepe or anything smothered in cheese without tomato sauce.
This isn’t the first pasta pie I’ve shared — I once made a bucatini pie with mini meatballs, which is a fun, slightly fussy, absolutely delicious dish. For this pie I chose bucatini again because those thick, hollow noodles are my favorite — they hold sauce and cheese beautifully.
One of the best parts of this pie is the crispy edges.
Just LOOK at those edges down there.
The browned, crunchy cheese and pasta around the edges add irresistible texture — the kind of contrast that turns a good dish into something memorable. I either save those edges for last or eat them first. They’re that good.
This recipe stretches well — it feeds six to eight people and reheats nicely, so I often make it for my family of four and enjoy leftovers for a couple of days. It pairs perfectly with simple sides: a big salad, roasted broccoli, asparagus, or whatever vegetables are on hand.
A small confession: Eddie once covered the leftovers with tomato sauce. I said he ruined it, but to each their own.
Pairing this pie with a large, bitter salad — like kale tossed with lemon and olive oil — feels like a balancing act that makes the meal feel lighter and brighter.
Cacio e Pepe Pie
Cacio e Pepe Pie
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Ingredients
- 1 pound bucatini pasta
- 1 1/2 cups whole milk
- 1 cup grated Parmigiano-Reggiano, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 1/2 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 8 ounces provolone cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
Instructions
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Preheat the oven to 425°F. Spray a 9-inch springform pan with nonstick spray and, if desired, wrap the bottom edges in foil to prevent leaks.
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Cook the bucatini according to package directions, stopping 1–2 minutes before the recommended time so the pasta is al dente. Drain and let cool slightly; toss with a bit of olive oil if needed to prevent sticking.
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In a large bowl, whisk together the milk, Parmigiano-Reggiano, eggs, garlic, black pepper, salt, 1 cup of the provolone and half of the mozzarella until combined. Add the cooked pasta and toss until every piece is coated. Transfer the mixture to the prepared springform pan and sprinkle the remaining provolone and mozzarella on top.
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Bake for 35–45 minutes, until the top is golden and bubbly and the center is set. Remove and cool for 10–15 minutes before gently releasing the springform. Use a sharp knife to loosen any stuck edges, slice into 6–8 wedges, and serve with extra grated cheese for sprinkling.
Notes
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I appreciate you so much!
Honestly, I’d rather eat my pasta by the slice anyway.