Cacio e Pepe Spaghetti
Cooking Time
Prep Time
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The Cacio e Pepe is one of Italy’s simplest yet most iconic pasta dishes. Its name, meaning “cheese and pepper,” hails from the Roman countryside, where shepherds would prepare quick meals with ingredients that were easy to carry: dried pasta, Pecorino Romano, and black pepper. This humble dish, with only a few key ingredients, became a symbol of rustic Italian cuisine, celebrated for its rich flavor and creamy, peppery sauce. Today, it’s a favorite both in Italian homes and fine dining restaurants worldwide.
In the traditional recipe, the starch from the pasta water emulsifies with the Pecorino cheese to create a smooth, velvety sauce. In this vegan version, cashew cream and nutritional yeast provide a satisfying, dairy-free alternative, capturing the richness and depth of the original. Black pepper, toasted for extra aroma, remains the star of the dish, offering warmth and a hint of spice. This balance of simplicity and bold flavors is what makes Cacio e Pepe a timeless culinary experience..
The beauty of Cacio e Pepe lies in its versatility. You can adapt it to your preferences with subtle variations. For a tangier flavor, add a dash of lemon zest or a touch of white miso for umami depth. Want more creaminess? Increase the amount of cashew cream or experiment with other plant-based options like oat or soy cream. You can even sprinkle a bit of vegan Parmesan-style cheese on top for an extra “cheesy” kick.
Perfect for both quick weeknight meals and elegant dinners, this vegan Cacio e Pepe is a dish that bridges tradition and innovation. It’s a reminder that simple, well-chosen ingredients can create a meal that is both comforting and refined. So, grab your spaghetti and pepper grinder, and prepare to savor this classic with a plant-based twist!
Cacio e Pepe Spaghetti
Ingredients
- 300 g of spaghetti (or other long pasta)
- 1 tablespoon black peppercorns coarsely crushed
- 100 g cashews (soaked for 4 hours or 30 minutes in hot water)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 100 ml water (for blending the cashew cream, adjust as needed)
- 100 ml pasta cooking water (adjust as needed)
- 2 tablespoons olive oil (optional)
Instructions
Prepare the cashew cream:
- Drain the soaked cashews and blend them with the nutritional yeast, lemon juice, salt, and 50 ml of water until smooth and creamy.
- Add more water if necessary to reach a smooth consistency.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions.
- Reserve about 100 ml of the pasta cooking water, then drain the pasta.
Toast the black pepper:
- Heat a large, dry skillet over medium heat. Add the crushed black pepper and toast it for 1 to 2 minutes to release its aroma.
Combine the sauce:
- Add the drained spaghetti to the skillet with the black pepper. Pour in the cashew cream and a bit of the reserved pasta water.
- Mix well to coat the pasta evenly. Adjust the sauce consistency with more pasta water as needed.
- Let it heat gently for 1 to 2 minutes to meld the flavors.
Serve:
- Serve immediately in shallow bowls. Top with an extra grind of black pepper for a more intense flavor.
- Optionally, drizzle with a bit of olive oil for added richness.
A recipe proposed by Maison Marmite
