Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe is a classic Italian dish that celebrates the simplicity of pasta with a rich, peppery sauce made from nutritional yeast for a vegan twist. This delightful dish is both comforting and satisfying, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Spaghetti - 160 grams
• Nutritional yeast - 50 grams
• Black pepper - 1 tablespoon, freshly ground
• Olive oil - 2 tablespoons
• Salt - to taste
• Water - 2 liters

Steps

1. Bring 2 liters of salted water to a boil in a large pot.
2. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
4. Add the freshly ground black pepper to the skillet, toasting it for about 30 seconds until fragrant.
5. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
6. Add the drained spaghetti to the skillet with the toasted pepper and olive oil, tossing to coat.
7. Gradually add the nutritional yeast and a splash of reserved pasta water, tossing continuously to create a creamy sauce. Add more water as needed to reach desired consistency.
8. Season with additional salt if needed, and serve immediately.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 68 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from whole grain pasta for better digestion.
• Nutritional yeast is a great source of B vitamins and protein.

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