Oval dish with noodle kugel, a cheese and pepper casserole with fettuccine and ricotta and Pecorino cheeses baked golden.

5 / 3 votes

Cacio e Pepe Noodle Kugel

This modern take on noodle kugel combines the flavors of Rome's famous pasta dish with the comfort of a rich baked kugel. Cooked linguine is mixed with ricotta, mascarpone, Pecorino Romano, and plenty of black pepper and baked until crisp and golden.

Prep Time25

Cook Time50

Total Time1 15

Course: Sides

Cuisine: American

Servings: to 12 servings

Calories: 823

Ingredients

▢ 2 pounds whole milk ricotta, whipped in a food processor or stand mixer until smooth
▢ 1 pound mascarpone
▢ 3 cups Pecorino Romano cheese, divided
▢ 2 tablespoons freshly ground black pepper, plus more for garnish
▢ 1 teaspoon kosher salt
▢ 1 1/2 pounds dried linguine, fettuccine, or spaghetti
▢ 1 tablespoon (1/2 oz) butter

US - Metric

Instructions

Preheat the oven to 350°F (175°C).
Bring a large pot of water to a boil and generously season with salt. 
In a large bowl, combine the ricotta, mascarpone, and 2 cups Pecorino, stirring well to combine. Stir in the black pepper and salt.
Stir the pasta into the water and cook until just barely al dente, 7 to 10 minutes. (The pasta will finish cooking in the casserole.) Drain and transfer the pasta to the seasoned cheese mixture, stirring well to thoroughly coat the pasta. 
Coat a 9-by-13-inch (23-by-33-cm) rectangular or large oval baking dish with the butter. Transfer the pasta-cheese mixture to the baking dish and top with the remaining 1 cup Pecorino Romano cheese. Bake until the top and sides are crisp and golden brown, 40 to 50 minutes.
Sprinkle with more black pepper for garnish, cut into squares, and serve.

Notes

Pasta water--Save 1/4 cup of your pasta water before draining the noodles. If your kugel mixture is a little dry, toss in a couple of tablespoons to help bring it all together.
Easy clean-up--For easier clean-up, line your baking dish with aluminum foil and butter or spray the foil with nonstick cooking spray.
Halving--The recipe can be halved and baked in an 8 or 9-inch square baking dish.
Storage and reheating--Store leftovers in a sealed container in the refrigerator for up to 3 days. The kugel can be reheated, covered with foil, in a 300°F oven until heated through.

Nutrition