Cacio E Pepe Pie Recipes

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Cacio e Pepe Pie image

This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

Recipe From epicurious.com

Provided by Molly Baz

Categories     Pasta     Pie     Fontina     Cheese     Parmesan     Pepper     Ricotta     Egg     Dinner     Fall     Winter     Bake     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 10

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Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary. In a large bowl, whisk …

5/5 (55)
Category Main Course
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  • Preheat the oven to 425 degrees F. Spray a 9-inch spring form pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
  • Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
  • In a large bowl, whisk together the milk with the parmigiana, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the spring form pan. Sprinkle the remaining provolone and mozzarella on top.
  • Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set. Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more cheese for sprinkling.
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Bring a pot of salted water to a boil. Add the pasta and cook to al dente. While the pasta cooks, melt butter in a large sauté pan over medium heat. Add the fresh cracked pepper. When the butter begins to bubble, turn off the flame and …
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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.

4.3/5 (3)
Total Time 1 hr 30 mins

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  • 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.
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