No ratings yet

Cacio E Pepe

 July 8, 2019

CACIO E PEPE - INGREDIENTSone package Eat Banza Chickpea Spaghetti pasta3 tb Organic Pastures Raw Salted Butter1 tb olive oil2/3 cup raw parmesan cheese1 egg yolk2 tsp ground black pepper

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.


No ratings yet
Nicole Modic
Print It Pin It



  • 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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



Rate + Review

Your email address will not be published. Required fields are marked *