Can you use other types of pasta instead of bucatini?

Yes, but with care. Rigatoni or ziti can work, though they may change the texture. Avoid thin pastas like spaghetti—they won’t hold the structure as well. Bucatini's thickness and hollow center make it ideal.

What’s the best cheese alternative if I don’t have provolone?

If provolone isn’t available, sharp white cheddar or Fontina are great substitutes. You want something that melts well but still has a punch of flavor to balance the milder mozzarella.

Can this dish be made gluten-free or dairy-free?

Yes—with modifications. Use gluten-free bucatini or similar pasta, and replace milk and cheeses with high-quality dairy-free alternatives (like cashew cheese and unsweetened almond milk). Just note the texture may vary slightly.

Cacio e Pepe Pie – The Best 2025 Cheesy Pasta Pie Recipe

Cacio e Pepe Pie

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This cacio e pepe pie is a baked pasta dish made with bucatini, three cheeses, and bold black pepper, offering crispy edges and a creamy interior—perfect for brunch, dinner, or holiday gatherings.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

1 pound bucatini pasta
1 1/2 cups whole milk
1 cup grated Parmigiano-Reggiano cheese, plus extra for sprinkling
3 large eggs, lightly beaten
2 garlic cloves, minced
2 1/2 teaspoons ground black pepper
1 teaspoon kosher salt
8 ounces provolone cheese, freshly grated
4 ounces mozzarella cheese, freshly grated
Nonstick cooking spray (for pan)

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Instructions

Preheat oven to 425°F and spray a 9-inch springform pan with nonstick spray. Wrap the bottom in foil to prevent leaks.
Cook bucatini pasta 1–2 minutes less than package instructions for al dente. Drain and lightly toss with olive oil to prevent sticking.
In a large bowl, whisk together milk, Parmigiano-Reggiano, eggs, garlic, black pepper, salt, 1 cup of provolone, and half the mozzarella.
Add cooked bucatini to the bowl and toss until well combined and coated.
Transfer the mixture into the prepared springform pan and sprinkle remaining provolone and mozzarella on top.
Bake for 35 to 45 minutes, or until the top is golden and bubbly and the center is set.
Remove from oven and let it cool for 10–15 minutes before slicing and serving.

Notes

Use a springform pan for easy release and clean slices.
Don’t overcook the pasta—keep it al dente before baking.
Let the pie cool slightly before cutting to help it set properly.
Reheat leftovers in the oven at 350°F with foil to keep edges crisp.
Can be prepped ahead and refrigerated up to 24 hours before baking.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 2g
Sodium: 620mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 95mg

Find it online: https://recipeshots.com/cacio-e-pepe-pie-delicious-recipe/