Cacio E Pepe Pie
- Nonstick vegetable oil spray
- 8 oz. coarsely grated Fontina cheese (about 2 cups)
- 1 1/2 cups half-and-half
- 4 oz. finely grated Parmesan and/or Pecorino Romano (about 1 cup), plus more for serving
- 1 Tbsp. freshly ground black pepper, plus more
- 1/2 cup plus 1 1/2 tsp. kosher salt
- 12 oz. bucatini or spaghetti
- 8 oz. ricotta
- 3 large eggs
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- Preheat oven to 375u0b0F. 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, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
- Fill pasta pot with 5 quarts water and add remaining 1/2 cup 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 Tbsp. 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.
vegetable oil spray, cheese, romano, freshly ground black pepper, kosher salt, bucatini, ricotta, eggs, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/cacio-e-pepe-pie (may not work)