Cacio e Pepe

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?!

Preparation time Prep: 5 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 200g spaghetti
For the sauce:
  • 3 tablespoons plant-based butter
  • ¼ 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


  • 1Bring 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.
  • 2In the meantime, add the butter to a frypan and, once melted, add the yeast flakes and pepper. Stir to dissolve.
  • 3Take out 1 large ladle of water from the pasta pot (about ½ cup) and pour into the butter mixture, stirring to combine.
  • 4Then 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.
  • 5Add 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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