Pioneer Woman Cacio e Pepe Pie

Pioneer Woman cacio e pepe pie turns spaghetti, cream cheese and two kinds of melty cheese into a sliceable, golden pasta dinner in 1 hour 10 minutes. Save this easy baked pasta dinner for family dinner, cozy fall nights or a weeknight with company, because it's a make-ahead-friendly comfort food.

Pull the spaghetti out of the water while it's still chewy, around 5 to 6 minutes, because it keeps cooking in the oven. Cook it all the way and the pie turns mushy and falls apart when you slice it.

Whisking cream cheese and eggs into a custard before the cheese goes in gives you wedges that hold together like a quiche, not a loose pile of noodles. Then a springform pan lets you lift the ring away and slice the pie like a cake.

Pioneer Woman Cacio e Pepe Pie

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

842

kcal

Chewy spaghetti sets inside a creamy, peppery cheese custard, then bakes until the edges turn crisp and golden. Once it cools in the pan for 15 minutes, it slices into tidy, gooey wedges.

Ingredients

• Cooking spray
  

• 3/4 tsp. kosher salt, plus more for the pasta
  

• 1 lb. spaghetti
  

• 8 oz. cream cheese, cubed and at room temperature
  

• 3 large eggs, at room temperature
  

• 1 1/4 c. half-and-half
  

• 2 3/4 c. shredded mozzarella cheese (about 11 ounces)
  

• 1 c. plus 2 tablespoons grated parmesan or pecorino romano cheese, plus more for serving
  

• 1 tbsp. black pepper, plus more to taste
  

• 2 tbsp. salted butter, diced
  

• Green salad, for serving
  

Directions

• Prep and boil pasta: Preheat the oven to 400°F and spray a 9-inch round springform pan with cooking spray. Boil 1 pound spaghetti in a large pot of salted water for 5 to 6 minutes until not quite al dente and still chewy, then drain.
• Make the cheese custard: Whisk 8 ounces cubed cream cheese and 3 large eggs in a large bowl until smooth. Then pour in 1 1/4 cups half-and-half gradually, whisking until combined.
• Add the cheeses: Stir in 2 1/2 cups of the mozzarella, 1 cup of the parmesan, 3/4 teaspoon kosher salt and 1 tablespoon black pepper. Keep the remaining 1/4 cup mozzarella and 2 tablespoons parmesan for the top.
• Toss and fill the pan: Add the drained spaghetti to the bowl and toss until every strand is coated. Transfer it to the prepared springform pan, then top with the remaining mozzarella and parmesan.
• Butter and pepper: Dot the top with 2 tablespoons diced salted butter, then sprinkle generously with black pepper. The butter melts into the crust as it bakes, so it browns nicely.
• Bake the pie: Bake for about 30 minutes, until the edges are golden brown and the pie is bubbling. Then let it cool in the pan for 15 minutes so it can set.
• Slice and serve: Remove the springform ring and move the pie to a board or platter. Sprinkle with more parmesan, slice into wedges and serve with a green salad.

Tools for this recipe

• Nordic Ware 9-inch springform pan, OXO 11-inch balloon whisk, Lodge 6-quart enameled Dutch oven, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pecorino romano instead of parmesan?

Yes, the recipe works with either one. Pecorino is sharper and saltier, so taste before adding extra salt and you may want to use a little less.

How long do leftovers keep in the fridge?

Wrap slices tightly or store them in an airtight container, and they keep in the fridge for about 3 days. Reheat them in a 350°F oven so the edges crisp up again, since the microwave makes the pasta soft.

Can I assemble the pie ahead of time?

You can boil the pasta and mix the custard in advance, but I'd assemble and bake it the same day. The noodles soak up the liquid as they sit, which changes the texture.

What if I don't have a springform pan?

A 9-inch deep-dish pie plate or a round baking dish works too. You won't be able to lift out a whole pie, so let it cool and serve wedges straight from the dish.

What's the most common mistake with this pie?

Overcooking the spaghetti is the big one, because the noodles finish cooking in the oven. Skipping the 15-minute rest is another, since a pie cut too early slumps instead of holding its wedge shape.