Description
This easy Cacio e Pepe Pasta combines simple ingredients with bold flavors, featuring creamy plant-based cheese and freshly cracked black pepper for a quick, satisfying Italian classic perfect for any meal.
Ingredients
Scale
Main Ingredients
- 200g spaghetti or tonnarelli pasta (fresh or dried)
- 1 tablespoon freshly cracked black pepper
- 100g creamy (plant-based) cheese, sharp and tangy variety
- 1 cup reserved pasta cooking water
- 2 tablespoons olive oil (natural)
- Salt, to taste
Optional Variations
- Smoked turkey bacon, crisped (for smoky crunch)
- Fresh lemon zest, a sprinkle (to brighten)
- Sautéed mushrooms, for umami and earthiness
- Chopped parsley or basil, a handful (for herbal freshness)
- Steamed broccoli or wilted spinach, as desired (for extra nutrition and color)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta until just shy of al dente. Save a cup of the pasta cooking water before draining to harness that starchy magic for your sauce.
- Toast the Black Pepper: While pasta cooks, heat olive oil (natural) in a wide skillet and toast freshly cracked black pepper until fragrant, releasing its warm aroma that will define your dish.
- Combine Cheese and Pasta Water: Lower the heat, then add creamy (plant-based) cheese to the skillet along with reserved pasta water. Stir to create a smooth, silky sauce that coats every strand beautifully.
- Toss Pasta into the Sauce: Add the drained pasta straight to the skillet, tossing vigorously so every noodle is enveloped in that luscious, peppery sauce. Adjust consistency with pasta water as needed.
- Serve Immediately: Plate up your Cacio e Pepe Pasta piping hot, adding a final crack of black pepper and a drizzle of olive oil (natural) for a glossy finish that shines as bright as your appetite.
Notes
- Freshly crack your black pepper for the best aroma and flavor.
- Reserve some pasta water before draining to help create a creamy sauce with the natural gelling agent.
- Use room temperature creamy (plant-based) cheese to melt evenly without clumping.
- Work quickly to combine the hot pasta and sauce so you get the signature silky texture.
- Do not overcook pasta; it should be just before al dente, as it continues cooking in the sauce.
- 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: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cacio e Pepe, Pasta, Italian, Plant-Based, Vegan, Quick Dinner
