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Cacio e Pepe Pasta Frittata

This best-loved Italian pasta classic goes frittata. Take everything you love about cacio e pepe, then bake it up with melty Cheddar and fontina cheeses. It’s a pasta pie you need in your life. Promise!

  • Prep Time

    10min

  • Cook Time

    55min

  • Resting Time

    15min

  • Total Time

    1hr 20min

  • Serving Size 6-8

  • Recipe Category Pasta

  • Recipe Cuisine Italian

Recipe By: DeLallo

Ingredients

Directions

  • Preheat the oven to 425F. Butter a 12” cast iron skillet or a 9” springform pan.
  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain well.
  • In a large bowl, mix the milk, Parmesan, eggs, 2 ½ teaspoons pepper, salt and 1 ½ cups each of the Fontina and cheddar. Add the pasta and toss well to coat.
  • Add pasta mixture to the pan then top with remaining ½ teaspoon pepper, Fontina and Cheddar cheeses. Bake for 35-40 minutes, or until the cheese is melted and bubbling.
  • Turn on the broiler. Broil the pie 8” from the heat for about 2-3 minutes, until browned on top. Remove from the oven and allow to cool for 15 minutes.
  • Run a knife around the edge to loosen and then unmold. Cut into wedges and serve.

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Keywords:

cacio e pepe pie , cacio e pepe pasta pie , baked cacio e pepe

Cacio e Pepe Pasta Frittata

This best-loved Italian pasta classic goes frittata. Take everything you love about cacio e pepe, then bake it up with melty Cheddar and fontina cheeses. It’s a pasta pie you need in your life. Promise!