Cheese, pepper, and pasta...what's not to love?! We took the classic Cacio e Pepe dish and amped it up with our award-winning Parèggio, a cross between a creamy Gouda and a nutty Parmigiano Reggiano. This simple pie is crispy on the outside but soft and gooey on the inside.


Serving: 8

Cook Time: 43 minutes

  • Unsalted butter, for greasing pan
  • 1 pound dry spaghetti, cooked and drained
  • 12 oz of Artikaas Parèggio, grated, divided
  • 1 1⁄2 cups whole milk
  • 3 large eggs, lightly beaten
  • 2 teaspoons pepper
  • 2 1⁄2 teaspoons salt
  • Chopped fresh basil, for garnish


  1. Preheat oven to 425°F and grease a 9-inch springform pan with butter. Wrap the outside of prepared springform pan tightly with 2 layers of aluminum foil.
  2. In a large bowl, mix pasta, 4 cups Artikaas Parèggio Cheese, milk, eggs, pepper, salt until combined. Transfer pasta mixture to prepared springform pan. Sprinkle with remaining cheese. Place on a foil lined rimmed baking sheet and bake until cheese is melted and bubbling, about 35-40 minutes.
  3. Turn on broiler. Broil pie until golden-brown, about 2-3 minutes.
  4. Transfer to a wire rack and let cool for 15 minutes. Remove sides of springform pan. Cut pie into wedges and garnish with basil. Serve and enjoy!

pareggio pasta

pareggio cacio e pepe