Baked cacio e pepe pasta is a tasty main dish, easy and quick to make, and very appetizing.
A different recipe from traditional cacio e pepe, irresistible, soft, and creamy under the crunchy surface, perfect for Sunday lunch, or for a dinner with friends or family, very simple to make with few ingredients.
Read how to make baked cacio e pepe pasta with the easy and quick recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 12.5 oz pasta
- 2.8 oz pecorino (grated + 2 tablespoons)
- 4.4 oz mozzarella
- 0.85 cup cooking cream
- black peppercorns
- breadcrumbs
- extra virgin olive oil
- salt
Preparation of Baked Cacio e Pepe Pasta
Drain the mozzarella from the preservation liquid and cut it into cubes.
Cook the pasta in plenty of salted boiling water for a few minutes less than the cooking time indicated on the package.
Drain it, put it in a bowl and season it with a drizzle of extra virgin olive oil.Add the 80 g of grated pecorino, the cooking cream, plenty of freshly ground pepper, and the mozzarella cubes, and mix thoroughly.
Pour the obtained mixture into a baking dish, level it, and sprinkle with a little more pepper, the two tablespoons of grated pecorino, and some breadcrumbs.Bake in a preheated static oven at 356°F for fifteen minutes, until lightly golden.
Remove from the oven and serve immediately your baked cacio e pepe pasta.
Notes
Discover all the tasty main course recipes from Chez Bibia by clicking directly HERE.
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