Description
This simple and flavorful Cacio e Pepe Pasta recipe combines creamy (plant-based) cheese, freshly cracked black pepper, and perfectly cooked pasta to create a luscious, satisfying meal. Quick to prepare and made with just a few essential ingredients, it delivers bold peppery flavors and a velvety sauce perfect for any weeknight dinner. Adaptable to dietary preferences, this classic Italian dish offers effortless elegance with a rich and comforting taste.
Ingredients
Scale
Primary Ingredients
- 200g spaghetti or tonnarelli pasta
- 2 teaspoons freshly cracked black pepper
- 100g creamy (plant-based) cheese, finely grated
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Approximately 1 cup reserved starchy pasta water
Optional Variations
- 1 cup sautéed spinach or kale (optional greens)
- 150g grilled chicken or shrimp (optional protein)
- ½ teaspoon crushed red pepper flakes (optional spicy kick)
- 2 tablespoons fresh parsley or basil, chopped (optional herbs)
- Use whole wheat pasta instead of regular pasta (optional swap)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or tonnarelli until just al dente. Reserve about one cup of the pasta water before draining the pasta.
- Prepare the Pepper: While the pasta cooks, generously toast the freshly cracked black pepper in a dry skillet over medium heat until aromatic, enhancing its depth of flavor.
- Create the Sauce Base: Add extra virgin olive oil to the hot skillet with the toasted pepper and swirl to combine, forming a flavorful base for the sauce.
- Combine Pasta and Sauce: Return the drained pasta to the skillet, add a small splash of the reserved pasta water, then sprinkle the finely grated creamy (plant-based) cheese over the noodles. Toss and stir vigorously to melt the cheese and coat each strand evenly, adding more pasta water as needed to create a smooth, velvety sauce.
- Final Touches: Toss everything once more, taste and adjust salt as needed. Serve immediately to enjoy the creamy texture and bold flavors at their best.
Notes
- Use spaghetti or tonnarelli pasta for best sauce adherence.
- Reserve pasta water as it is essential to create a creamy sauce without cream.
- Finely grate the creamy (plant-based) cheese for faster melting and smoother integration.
- Toast black pepper to enhance the signature sharpness and aroma.
- Toss vigorously to emulsify the sauce and prevent clumping.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cacio e Pepe, pasta, plant-based cheese, black pepper, Italian recipe, creamy pasta, vegan pasta
