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Cacio e Pepe

A simple yet rich classic pasta dish composed of olive oil, freshly ground black pepper, and vegan parmesan!

Course Main Dish, Pasta
Cuisine Gluten-Free, Italian, Vegan
Servings 3 servings
Calories 523 kcal
Author Anjali Lalani

Ingredients

  • 6 oz. spaghetti pasta , gluten-free option: use quinoa or brown rice pasta, or cooked spaghetti squash
  • 3 tbsp butter
  • 1 teasp freshly ground black pepper
  • 3 tbsp extra-virgin olive oil
  • 2/3 cup vegan parmesan , I use Follow Your Heart
  • salt

Instructions

  1. In a pot of boiling, salted water (slightly under sea water salty), cook the pasta al dente. Be sure to reserve the pasta water for cooking after draining the pasta.
  2. While the pasta is cooking, start preparing the sauce. Heat a stainless steel pan to medium heat. Add the coarsely ground fresh black pepper and toast slightly for a minute.
  3. Start the cooking process by adding about 1/2 cup reserved pasta water and simmer for 1-2 minutes.

  4. Add 2 tbsp olive oil and 2 tbsp butter and bring everything to a simmer.

  5. Reduce the heat and add the pasta.
  6. Add vegan parmesan. Toss the pasta until the cheese melts and the sauce coats the pasta. Feel free to add more of the reserved pasta water if the sauce feels too dry (I usually end up having to add more pasta water).

  7. Serve immediately while hot!

Recipe Notes

Gluten-free Option- use quinoa or brown rice pasta, or cooked spaghetti squash

Nutrition Facts
Cacio e Pepe
Amount Per Serving
Calories 523 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g81%
Cholesterol 46mg15%
Sodium 461mg20%
Potassium 147mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 530IU11%
Calcium 278mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.