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Baked Cacio e Pepe Pie

By Leslie Blythe  , , , ,   ,

March 18, 2021

My brother David made this Baked Cacio e Pepe Pie for dinner and said it was awesome and ridiculously easy to make. It's a recipe by MARY ELIZABETH WILLIAMS, Salon, that is Inspired by David Leibovitz and Food & Wine. I know, it's a lot of tags, but if you are interested, read on!

  • Prep: 5 mins
  • Cook: 40 mins
  • Yields: 6 - 8 Servings

Ingredients

1½ cups milk

1 cup of grated hard cheese like parmesan or romano, plus extra for topping

1½ cups of melting cheese like mozzarella, provolone or Swiss (in any combo you like)

2 eggs

4 cloves garlic, minced

1 pound short pasta, cooked (like penne, rotini, fusilli)

black pepper

A healthy pinch of red pepper flakes, optional

Directions

1Preheat oven to 425° F.

2Grease a 9" springform pan. Though softened butter is amazing, any oil will do. Wrap foil around the base of the pan, and put it on a baking sheet. (If you don't have a springform pan, substitute a 9" cake pan, cast-iron skillet or baking dish.)

3Whisk together your first 5 ingredients in a large bowl. Generously grind in black pepper; add red pepper flakes, if desired.

4Add cooked pasta, and stir to coat.

5Pour the mixture into your pan. Do not pat the pasta down; you want some crunchy parts. Top with remaining cheese.

6Bake for 30 to 40 minutes, until the center is set and the top is lightly browned. (For extra golden color, run under the broiler for 1 to 2 minutes.)

7Allow pan to cool, then gently run a knife along the sides of the pan to loosen the pie. Release from springform pan, or simply cut slices straight from your pan or skillet. Top with a very big grind of pepper.

Recipe by MARY ELIZABETH WILLIAMS, Salon, March 10, 2021

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