Cacio e Pepe Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Super quick
Kid-friendly
Comfort food
Lazy dinners
Main meals
This buttery Italian classic is perfect when you need something super quick, easy, and hits that salty-rich spot. Who knew simple could be so utterly tasty?!
You will need
Serves 2
- 200g spaghetti (gluten-free if needed)
For the sauce:
- 3 tablespoons plant-based butter
- 1/4 cup nutritional yeast flakes
- Freshly cracked black pepper
To serve:
- 1 tablespoon plant-based butter
- 1 lemon, zest only
- 1 tablespoon nutritional yeast flakes
Recipe: Simon Toohey
Directions
-
Step 1
Bring 4 litres of water to a boil with a generous amount of salt, then add your pasta and cook for 1 minute less than the packet recommends, or until just a little bit too al dente.
-
Step 2
In the meantime, add the butter to a frypan and, once melted, add the yeast flakes and pepper. Stir to dissolve.
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Step 3
Take out 1 large ladle of water from the pasta pot (about 1/2 cup) and pour into the butter mixture, stirring to combine.
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Step 4
Then using tongs, add the slightly undercooked pasta (with whatever water comes with it) to the same frypan. Swirl the pasta around, mixing everything together to help emulsify the sauce.
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Step 5
Add the final tablespoon of butter, more pepper and the lemon zest, continuously moving the pasta to help the sauce thicken. Add more pasta water if needed, to create a silky sauce.
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Recipe: Simon Toohey
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