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Cacio e Pepe
Health-ified version of the classic Italian Cacio e Pepe with pasta, vegan butter and parmesan, and cracked black pepper
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. bring a large pot of liberally salted water to a boil, then cook pasta until al dente (removing 2 – 3 minutes before recommended cooking time)
  2. meanwhile, heat a large sauté pan over medium heat and melt 1 tablespoon of the butter (save the other tablespoon) with the olive oil, add cracked pepper and “toast” about 1 – 2 minutes
  3. using tongs remove pasta from cooking water when al dente, allowing most of the pasta water to drain off as you remove it, and add pasta directly to sauté pan and toss to coat over medium heat
  4. add remaining tablespoon of butter to pasta in sauté pan and toss, then add cheese and keep tossing over medium heat to melt, about 2 – 3 minutes (add some of the pasta cooking water to pan if pasta starts to dry out or is too thick)
  5. remove pasta from heat and serve right away, top with additional cheese and pepper if desired
Recipe Notes

Recipe serves 4 – 6 as a side dish or as a pasta course, 2 – 3 as a main course

Original recipe created by Jerran Boyer
www.healthnutchefs.com