Cacio E Pepe Pasta Bake!
The weather is changing and I feel spring is in the air and just around the corner. This cacio e pepe pasta bake is the perfect transition dish. Its comfort food with a little zesty flavor and a spring staple, PEAS.
I don’t know about anyone else but I love peas with my pasta, especially a white sauce pasta.
Cacio E Pepe is the simplest but most delicious pasta, that truly doesn’t need any additions or changes. But I thought I would elevate this simple dish for spring.
Cacio E Pepe Pasta
Cacio E Peper pasta bake with a spring twist.
1 pkg bucatini pasta
1 cup heavy cream
1/2 almond milk
1 cup shredded gruyere/swiss
1/2 cup shredded mozzarella
1 1/4 cup freshly grated parmesan cheese
1 1/4 cup frozen peas – thawed
4 cloves grated garlic
1 lemon – zested
2 tsp freshly grated black pepper
Pinch of Salt
Soften a 1/2 stick of butter and using a springform pan or a baking dish, grease the dish and set aside.
Preheat your oven to 400 degrees.
Fill a large pot with water and bring to a boil. Once boiled add your pasta and cook 1 minute less than the recommended time for al dente as directed on the box.
In a large mixing bowl add your milk, 1 cup shredded gruyere/swiss cheese, 1/2 cup shredded mozzarella, and 1 cup parmesan. ( the 1/4 will be saved to top with)
Crack your 3 eggs, add your spices, peas, grate your garlic, zest your lemon and using a wooden spoon mix it all together.
Drain your pasta into a strainer and rinse quickly with cold water (you don’t want the eggs to scramble or curdle from the hot pasta).
Add your pasta to the sauce and toss until pasta is coated.
Add the mixture to your baking dish. Place the baking dish on a sheet pan, this helps collect any liquid that bubbles over.
Bake 30-35 minutes until golden brown. 33 minutes seemed to be my perfect time.
Let the dish cool for 10 minutes, then cut and serve.
Top with Red Pepper Flake and a drizzle of olive oil.