Cacio e Pepe 🌱 Cacio e pepe is the most divine pasta dish made with simple, high quality ingredients. Tender noodles tossed in a two-cheese blend and a hint of cream ensure luscious forkfuls. Freshly cracked black pepper adds tiny spicy bursts of flavor with each bite.

Ingredients of Cacio e Pepe 🌱

You need 150 g of spaghetti (or tonnarelli) I used a no-egg pasta.
It's 1/2 teaspoon of black peppercorns.
Prepare 1 of drizzle of good olive oil.
Prepare 2 tablespoons of Parmesan or vegetarian hard cheese or vegan cheese alternative (see below).
You need of For Parmesan alternative.
It's 2 teaspoons of sweet ground almonds.
You need 1/2 teaspoon of garlic powder.
You need 1/2 of onion powder (can use more garlic powder if you don’t have any).
You need 1 teaspoon of nutritional yeast.
You need A few of grated of lemon zest (optional but make sure you use a non-waxed lemon).
It's 1/8 teaspoon of sea salt flakes.

Cacio e Pepe 🌱 step by step

Cook the pasta in a pan of boiling water for around 8 minutes or according to instructions..
Lightly toast black peppercorns in a warm pan and crush in a pestle and mortar or grinder..
Crush the vegan Parmesan ingredients in a pestle and mortar. Taste and adjust to your taste..
Drain the pasta (retain a little water), add a drizzle of olive and sprinkle and toss with your choice of cheese. Add a little of the retained pasta water if needed to loosen. Sprinkle with more [vegan] Parmesan and the freshly crushed black pepper. Enjoy 😋.

This cheesy peppery Italian pasta is a favorite for a reason. I traveled to Rome to seek out the best recipe for Cacio e Pepe and I've brought it back to share with the masses. This recipe is authentic as it. Cacio e pepe at Roman Nose in Jersey City, New Jersey. The first time I attempted to make cacio e pepe, I thought it had to be just about the easiest pasta dish to make, outside of the un-sauced spaghetti and butter that young kids without functioning taste buds demand.

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