Skip to content

Pasta non-cacio e pepe

Picture is coming soon How it should look like - Now do it better!

Pasta "cacio e pepe" is one of the typical pastas from Rome and central Italy. It's not as famous abroad as Carbonara for example, but still, it's very typical and incredibly delicious. Unfortunately, the cacio cheese is irreplaceable in terms of flavour; however, what I make with this pasta is an incredibly creamy plant-based cheese that resembles the texture of melted cacio a lot, albeit not the flavour. It doesn't have that same tangy kick, but it cheesy and creamy, it's indulgent and I love it!

Ingredients (2 people)#

  • Linguine (or another type of pasta): 200 gr
  • Rock salt: 2 tsp
  • Soy milk: 400 gr
  • Rice flour: 30 gr
  • Nutritional yeast: 18-20 gr
  • Mustard: half tsp
  • Salt: half tsp
  • Black pepper: to taste

Method#

  1. Start by cooking the pasta. Put water to boil and add the rock salt. Once it boils, put the pasta in and cook for the time stated on the package
  2. In the meantime, prepare the cheese. Get a small pot and pour the milk in
  3. Pour the rice flour slowly while stirring with a whisk. Then do the same with the nutritional yeast: pour it slowly in, while stirring with a whisk
  4. Once that's done, add the salt and then put on the flame. While it's cooking, continue to whisk, otherwise it will become clumpy and stick on the pot
  5. At some point you'll notice it will start to thicken. Continue to whisk until it becomes creamy like melted cheese
  6. Take it off the flame and add the mustard. Stir well. Then taste and adjust the salt if needed
  7. Once the pasta is ready, drain it and put it back in the pot, or in a big bowl
  8. Pour in the cheese and mix well. Then add plenty of black pepper: in this dish, we don't just add black pepper to balance the flavour; it's a key element of the dish, so it needs to be quite abundant, but adjust to your taste of course!

Then it's ready to eat - enjoy!

Tips#

It goes super well with a full body red wine!