Sit Back, Here’s Why I Love Making This
If you’d asked me ten years ago what pie I’d bring to a family get-together, I wouldn’t have dreamt up Cacio e Pepe Pie. That was before I got wise to carb-on-carb happiness. The first time I made this, my aunt asked, “Is this… spaghetti inside a pie?” and then half the thing vanished in about five minutes (mostly due to my uncle, who’s always got a fork ready for anything cheesy). Anyway, this pie is like comfort food’s weird cousin that you didn’t know you needed. Messy? Yes. Cheesy as all get out? Absolutely. Worth it every time.
Why This Gets Gobbled Up (At Least At My Place)
I make this when I want something impressive without actually trying that hard, honestly. My family goes bonkers for it because, well, who expects pie filled with spaghetti and peppery cheese? Sometimes I grumble about grating all the cheese—it’s a bit of a workout—but that first slice gliding onto my plate (or, let’s be honest, just straight from the pan) makes it worthwhile. And if you’re a pasta fiend like me, it throws together all the best things—crispy, gooey, a hint of saltiness from pecorino. Also, if you mess up the pie’s edges, no one’s ever cared. Fyi, don’t skip the pepper. Once I did and my cousin still hasn’t let me live it down.
What You’ll Need—And What I Sometimes Use Instead
- 250g spaghetti (or sometimes bucatini if that’s what’s in the pantry—linguine works, but it’s wilder to slice the pie)
- 3 large eggs (one time I tried it with two and honestly it was too flimsy, so stick with three, trust me)
- 1 cup grated Pecorino Romano (my gran always swore by Locatelli but I’m not that picky—use parmesan in a pinch, or half and half is tasty)
- 1/2 cup grated Parmigiano-Reggiano (see above, supermarket stuff is fine)
- A good tablespoon freshly cracked black pepper (more if you’re a pepper-head, as my dad says)
- 2 tablespoons butter (for the pan and a sneaky pat on top, if you want, or use olive oil if you’re feeling fancy)
- Salt, to taste (remember the cheese is salty, so I usually just toss a pinch in the pasta water and call it a day)
Alright, Here’s How I Wing It (Mostly)
- Cook the pasta: Boil your spaghetti with a big pinch of salt. Go for al dente—a bit firm, you know? Drain it well. Sometimes I run late and leave it sitting; honestly, hasn’t hurt it.
- Mix up the eggs and cheese: In a big bowl, crack the eggs and beat them up, add in all the cheese (save a small handful for sprinkling—if you remember; I forget about half the time), and most of the pepper. Give it a good mix. This is worth stealing a tiny taste—just watch for rogue spaghetti later on.
- Toss and combine: Add the pasta right into the cheesy egg mix while it’s still a bit warm (not hot enough to scramble the eggs though; I did that once, scrambled omelet pie isn’t as appealing as it sounds). Mix well so it all gets glossy and a bit stringy from the cheese.
- Get your pan ready: Smear butter all over a 9-inch pie dish, tart pan, or even a cake tin if that’s all you’ve got. Pour in the spaghetti mixture and press it down gently, shaping it so there’s a sort of crust up the sides. Sprinkle over the last bit of cheese and a crank more pepper.
- Bake: 180°C (about 350 F) for 25-30 minutes, or until golden and set. I start checking at 25 but sometimes it’s 35. Tops should look just a touch crispy, and it’ll smell peppery and ridiculously good.
- Cool & slice: Let cool 10 minutes—though if everyone’s already waiting, I just cut it fast (warning: it can fall apart but it’s still delicious). Cut into wedges and serve. Or just grab a fork and hover over the pan, we don’t judge around here.
Random Notes I’ve Discovered
- Butter does taste lovely, but olive oil gives it a deeper, almost smoky edge—try it both ways someday.
- If you add the pasta too hot to the eggs, it’s kind of like breakfast-for-dinner but not in a good way. Always cool it a bit first. (I learned this the hard way.)
- Forgot to reserve cheese for the top? No big deal. Nobody has ever noticed.
Let’s Talk Variations (And My Honest Flops)
- Threw in crispy pancetta once; it tasted like a carbonara pie and nobody was mad about it.
- Also, a handful of sautéed spinach—good for pretending it’s healthy, though it gets a bit soggy in the middle.
- The time I tried gluten-free spaghetti? It was okay, but the texture got weird. That one didn’t make the repeat list (sorry, gluten-free friends).
Gear I Use (But Here’s a Backup Plan)
I usually use my trusty glass pie dish because it’s what I’ve got, but honestly, a cake tin, roasting pan, or even a big oven-safe skillet (like a cast iron) works. Once I made it in a foil tray at a campsite—improvised pans do the trick if you line them well.
Storing (& Reality Check on Leftovers)
It keeps in the fridge, covered up, for two or three days, or so I’m told. In my house? I’ve never seen it last past breakfast the next morning. You can freeze slices, but it gets a bit crumbly on reheating—not bad, just not the same as fresh.
Serving It Up (My Way Or Yours!)
Honestly, I like it just as is, warm or even at room temp, with a big leafy salad and maybe a glass of cheap Italian white wine. My cousin likes it with a runny fried egg plopped on top—extra joyous.
Bloody Useful Tips (That I Learned The Hard Way)
- Once I rushed the cooling and it fell apart into a cheesy mess—these messes are still edible though, so don’t fret.
- I’ve tried adding more cheese than the recipe calls for… turns out the pie struggles to hold together then. Stick close to the recipe, but you can always sprinkle loads on at the table.
- Oh, and don’t skip greasing the pan. I did, once. Pie was welded to the dish like a barnacle on a pier. I do NOT recommend it.
FAQ—Stuff People Have Actually Asked Me
- Can I make this with gluten-free pasta?
- Sort of! I’ve done it, but it went a bit crumbly. Worth a go if you need, just set expectations—might need more egg for binding.
- Does it really hold together in slices, or is it a mess?
- If you let it cool at least ten minutes, yes! If not, expect pie ‘slabs’. I like slabs, myself—it’s authentic home cooking.
- Can I prep this ahead?
- Absolutely—actually, I think it tastes better the next day (but getting it to last that long is the challenge in my house).
- Do I have to use Pecorino Romano?
- Nope. Use any hard, salty cheese. Even sharp cheddar works, but then it’s not really Cacio e Pepe, is it? Still tastes good though, I reckon.
- Is it spicy?
- Depends how much pepper you go wild with! Start with a tablespoon, crank it up if you want to clear your sinuses (I do sometimes just for laughs).
So, yeah, that’s my Cacio e Pepe Pie. It’s a bit eccentric, like your favorite uncle at a wedding, but always welcome at my table. And if you don’t have the exact ingredients—or your cheese is from the discount bin—it’ll still be brilliant. Enjoy, and don’t forget to sneak a taste when nobody’s looking (best perk of being the cook).
Ingredients
- 350 g dried spaghetti
- 3 large eggs
- 1 1/2 cups (130 g) grated Pecorino Romano cheese
- 1 cup (85 g) grated Parmesan cheese
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup (120 ml) whole milk
- 2 tablespoons unsalted butter, plus extra for greasing
- 1/2 teaspoon salt
Instructions
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1Preheat the oven to 190°C (375°F). Grease a 9-inch pie dish with butter.
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2Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, about 8 minutes. Drain well.
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3In a large bowl, whisk together the eggs, milk, Pecorino Romano, 2/3 cup Parmesan, black pepper, and salt.
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4Add drained spaghetti and melted butter to the egg and cheese mixture. Toss until well combined.
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5Pour the mixture into the prepared pie dish. Sprinkle the remaining Parmesan over the top.
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6Bake for 35-40 minutes, or until the pie is set and golden on top. Allow to cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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