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Recipe 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?!

You will need

Serves 2

  • 200g spaghetti

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

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Directions

5 mins to prep

10 mins to cook

  1. 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.

  2. Step 2

    In the meantime, add the butter to a frypan and, once melted, add the yeast flakes and pepper. Stir to dissolve.

  3. 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.

  4. 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.

  5. 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.

Recipe: Simon Toohey