Name: Cacio e Pepe Pasta Pie with Peas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6-8
Ingredients: Cacio e Pepe Pasta Pie with Peas; Unsalted butter or olive oil, for greasing; 10 ounces dried spaghetti; 1½ cups fresh or frozen peas; 1½ teaspoons freshly ground black pepper; 1¾ cups finely grated aged Pecorino Romano; 2 large eggs; ½ cup coarse fresh breadcrumbs; ¼ cup finely grated Pecorino Romano; ¼ teaspoon black pepper; 2 tablespoons olive oil

Mains

Cacio e Pepe Pasta Pie with Peas

Author: Mary DiSomma

Sometimes less is more—this cacio e pepe pasta pie with peas recipe is a great example of simple ingredients coming together to create a lovable and comforting dish. It’s basically just pasta, cheese, pepper, and peas—but when you choose the best ingredients and treat them right, the flavor is outstanding.

Ingredient Tips

I love the history behind cacio e pepe too. This dish has roots in Italian cucina povera, or peasant-style cooking. It originates from the Lazio region, where shepherds relied on pantry staples that traveled well. Maybe that’s why it still feels so comforting today! This simple pasta pie is easy to transport and perfect for sharing. It bakes up with a crispy golden top and its creamy, cheesy center is so satisfying. Add some fresh sweet little peas, and you’re good to go!

Peas might not be the first thing you think of for a pasta ingredient, but trust me—they add a lot to this dish. Fresh peas, when you can find them, are sweet and tender, and they add a lovely contrast to balance out the sharp, salty Pecorino cheese. They lighten up the pasta a bit so it doesn’t feel too heavy. Don’t stress if fresh peas aren’t available—frozen peas work great too. Frozen peas will still give you a nice pop of color and sweetness. Whichever way you decide to go, don’t skip the peas!

This recipe uses spaghetti noodles, but other types of pasta will work too. While spaghetti gives you that classic spaghetti pie feel, you can substitute in other long pastas like linguine or fettuccine. Shorter pasta noodles can work in a pinch, but you’ll lose the classic look and it won’t hold together as well.

Preparation + Preservation Tips

This is one of my favorite make-ahead recipes. You can prepare the entire pie earlier in the day and bake it just before serving or bake it fully and serve it later. It actually travels really well, so it’s a great choice for picnics and other casual gatherings. The flavors come together as it rests, and it slices beautifully after it’s had a little time to set. You can also bake it a day or two in advance and store it in the refrigerator and then reheat or serve at room temperature. Want an easy lunch option? Try packing a slice or two in your lunch box for the day!

Freshly cooked pasta is best for this recipe because you’ll be reserving some of the starchy pasta water. The leftover cooking water helps properly emulsify the cheese and pepper into your silky cacio e pepe sauce. Leftover pasta will not give you the same results.

Good news—you don’t ever have to flip it! That’s the beauty of having a good springform pan. After cooking, let the pie rest in the pan for about 20 minutes, then release the sides and lift it out. Make sure to pack the pasta mixture firmly into the pan before baking so it holds together when sliced. Letting it rest is non-negotiable, so patience is technically an ingredient in this recipe too. If you don’t let it rest, slicing it will be kind of messy.

If you don’t own a springform pan, don’t fret. A well-greased cake pan or even a deep pie dish will work just as well. Make sure to grease it well or line it with parchment paper so you can lift the pie out more easily. If it doesn’t come out perfectly, no big deal. It will still be delicious.

Extra Tips

If this pasta pie recipe is your kind of comfort food, I’ve got a whole world of cozy baked dishes waiting for you. Think along the lines of baked ziti, torta rustica, and savory pies filled with meat, veggies, and cheese. Check out the recipes below for more savory pies and yummy pastas that are so much fun to serve and share.

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