Description
Cacio e Pepe Pasta is a classic Italian dish that masterfully blends bold, freshly cracked black pepper with creamy (plant-based) cheese, creating a rich yet light sauce that clings perfectly to spaghetti. Simple, quick, and comforting, this recipe requires minimal ingredients and delivers maximum flavor with a peppery punch and luscious texture, ideal for busy weeknights or any cozy meal.
Ingredients
Scale
Ingredients
- 200g spaghetti pasta
- 100g creamy (plant-based) cheese
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons olive oil (natural)
- Salted water (for boiling pasta)
- 1 cup reserved pasta cooking water
Optional Variations
- Pinch of chili flakes (for spicy kick)
- Freshly chopped parsley or basil (for herb infusion)
- 1 clove garlic, minced (for garlic boost)
- Additional creamy (plant-based) cheese for garnish
- Sautéed mushrooms or roasted cherry tomatoes (for vegetable upgrade)
Instructions
- Boil Your Pasta: Start by bringing a large pot of salted water to a rolling boil. Cook the spaghetti until just shy of al dente, usually about one minute less than the package instructions. Remember to save one cup of pasta cooking water before draining the pasta. This starchy water is essential for making your sauce silky and smooth.
- Toast the Black Pepper: While the pasta cooks, heat olive oil (natural) in a large skillet over medium heat. Add freshly cracked black pepper and gently toast for one to two minutes to intensify its aroma and flavor, giving the dish its distinctive punch.
- Make the Creamy Sauce: Turn the heat to low and add a few tablespoons of the reserved pasta water into the skillet with the toasted black pepper. Slowly stir in the creamy (plant-based) cheese, whisking constantly until it melts smoothly, forming a luscious sauce. This combination creates a creamy texture without heaviness.
- Combine Pasta and Sauce: Toss the drained spaghetti directly into the skillet with the sauce. Use tongs or a fork to continuously toss the pasta, ensuring every strand is evenly coated with the peppery sauce. Add additional reserved pasta water as needed to loosen the sauce so it clings perfectly to the noodles.
- Serve Immediately: Serve your Cacio e Pepe Pasta right away to enjoy it at its freshest. Garnish with extra cracked black pepper or a sprinkle of creamy (plant-based) cheese on top for an appealing finish.
Notes
- Use freshly cracked black pepper for maximum aroma and flavor intensity compared to pre-ground versions.
- Reserve enough pasta water, as its starchiness is crucial for a creamy sauce without adding cream.
- Do not overcook the pasta; slightly undercooked pasta absorbs the sauce better and remains firm.
- Whisk in the cheese off the heat to prevent clumping and keep the sauce silky.
- If the sauce feels too loose, add a small pinch of natural gelling agent to thicken it naturally.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling, Pan cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Cacio e Pepe, pasta, Italian, plant-based cheese, creamy sauce, black pepper, quick dinner, comfort food, vegan, gluten-free
