Cacio e Pepe Pie

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Cacio e Pepe pie is a spectacular vegetarian twist on the classic Roman pasta dish. By combining the fundamental flavours of sharp Pecorino and pungent black pepper with creamy ricotta and melting Fontina, this recipe transforms a simple stovetop favourite into a golden, sliceable bake. The texture is contrast at its finest, featuring a rich, savoury custard centre and a beautifully crisp, burnished top where the pasta strands have caramelised in the oven heat.

Ideal for a weekend lunch or a seasonal supper, this comforting pasta dish serves equally well as a main event or an impressive side. It is particularly practical for entertaining, as the springform tin allows for elegant presentation and easy serving. Simply pair it with a crisp green salad tossed in a sharp lemon vinaigrette to balance the richness of the cheese and cream.

Ingredients for Cacio e Pepe Pie

Nonstick vegetable oil spray
230g coarsely grated Fontina cheese (about 230g )
230g hälften-mjölk
110g finely grated Parmesan and/or Pecorino Romano (about 150g ), plus more for serving
1 tablespoon freshly ground black pepper, plus more
80g plus 1 1/2 teaspoons kosher salt
350g bucatini or spaghetti
230g ricotta
3 stora ägg
2 tablespoons extra-virgin olive oil, plus more for drizzling

How to make Cacio e Pepe Pie

Preheat oven to 191°C. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.

Mix Fontina, half-and-half, 110g Parmesan, 1 tablespoon pepper, and 1 1/2 teaspoons salt in a large bowl that can rest on rim of pasta pot without falling in.

Fill pasta pot with 4.7L water and add remaining 120ml salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.

While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3–4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 tablespoons oil. Add drained pasta to bowl and toss to coat.

Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).

Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35–45 minutes. Let cool 10–15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.

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