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I don’t only eat cookies and brownies, people. If you are like me and have nothing left in your fridge because it’s Sunday, then make this CACIO E PEPE for dinner tonight and call it a day. This dish is THE way to my heart! Nope, it’s not vegan and it’s not paleo—I used raw parmesan, an egg yolk, and raw butter, but I made it gluten free by using chickpea pasta, so at least I’ve got that going for me. Honestly, if you don’t have a food sensitivity to these things, this is comfort food at its finest!!!. Pair it with a glass of wine and live a little.
Ingredients
- 1 package Eat Banza Chickpea Spaghetti pasta
- 3 tbsp Organic Pastures Raw Salted Butter
- 1 tbsp olive oil
- ⅔ cup raw parmesan cheese
- 1 egg yolk
- 2 tsp ground black pepper
Instructions
- Boil water in a large pot on the stove.
- Prepare pasta according to package instructions, reserving 2/3 cup of the pasta water.
- In a medium skillet, add the olive oil and butter.
- Once melted, add the black pepper, and stir for about one minute.
- Next add half of the reserved water and let simmer for about two minutes.
- Add the cooked pasta and coat well.
- Finally, add the egg yolk and parmesan cheese, using tongs to make sure all of the spaghetti is evenly coated
- Plate and add more cheese and pepper to taste.
- You can add salt, but I find that it's salty enough from the parmesan.ENJOY!!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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