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.
Where does cacio e pepe come from?
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!
A Pop of Freshness: A Note on Sweet Peas
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!
How far in advance can you make this pasta pie?
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!
Can I use another type of pasta if I don't have spaghetti?
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.
Can you use leftover pasta, or do you need to make a new box?
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.
How do you flip it so it doesn't fall apart?
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.
Can I make a pasta pie without a springform pan?
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.
More Cozy Pasta Bakes
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.
Want more where that came from? I have a whole pie cookbook for you!
You’ll find tons more inspiration in my cookbook, My Life in Pies. There’s a whole section dedicated to savory pies—including one more classic pasta pie if you enjoyed this one. This is a special collection of recipes from my own kitchen, and 100% of the proceeds from all my cookbook sales go directly to local charities that benefit children and families in need. Click through below to learn more.
Cacio e Pepe Pasta Pie with Peas Recipe
This cacio e pepe pasta pie with peas is creamy, cheesy, and topped with a crispy black pepper crust. This one is wonderful for picnics, packed lunches, and make-ahead meals.
Ingredients
Instructions
- Pre-heat the oven to 350 °F. Oil a 9-inch springform pan and place it on top of a baking sheet. Make sure to grate your cheese before continuing with the next few steps.
- Cook your pasta in a large pan of salted water until just barely al dente. In the final minute of cooking, add the peas. Reserve at least 1 cup of the cooking water. You can discard the rest when you drain the pasta.
- Add 1½ teaspoons of the black pepper into a large bowl. Add ½ cup of the hot pasta water to bloom the pepper, stirring to release its aroma.
- Add your freshly grated cheese to the pepper mixture, stirring vigorously to form a thick, glossy paste. Add more pasta water as necessary, just a splash at a time, until the mixture becomes fluid but not loose.
- Whisk the eggs in a small bowl. Temper them with a spoonful of the hot cheese mixture, then stir them fully into the sauce.
- Fold the hot pasta and peas into the sauce, mixing thoroughly until every strand is coated.
- Pack the mixture firmly into your prepared pan, pressing down to eliminate air pockets and create a compact surface.
- Toss the breadcrumbs with the cheese, the remaining ¼ tsp of cracked pepper, and the olive oil. Scatter evenly over the torte, finishing with a light dusting of extra grated cheese.
- Bake for 30 minutes and check for doneness. If it’s set, golden on top, and firm to the touch, it’s ready. You can bake for up to 10 more minutes if it needs more time.
- Let your cacio e pepe pie rest for at least 20 minutes before opening the springform pan.
- Remove from the pan and slice with a serrated knife. Serve warm on its own or cooled with a simple salad. Enjoy!
