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Creamy Cacio E Pepe

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RICH AND CREAMY AND OH SOOO GOOD! A MAKE AT HOME DISH THAT YOU WILL THINK CAME FROM YOUR FAVORITE ITALIAN JOINT (OR MAYBE BETTER)!


I love Cacio e Pepe.  Like it’s definitely in my top 5 favorite dishes.

It’s got only a few ingredients and each of them holds there own yet works so beautifully together. During my NYC days, this was my go-to at my favorite Italian spot. Unfortunately, the dish isn’t as popular here in Singapore so of course I needed to recreate my version of it. I love this dish even more because it’s so versatile.

  • Vegetarian? leave out the shrimp

  • Low Carb? Replace the pasta with zoodles

  • Don’t like zoodles? remove them all together and have the shrimp on it’s own with a nice salad or your favorite veggie dish

No matter how you slice it, this dish is a winner.

I made mine with my favorite gluten-free spaghetti (made of quinoa and brown rice). And went heavy on the pepper and parmesan.

If you don’t have a mortar and pestle to break your pepper corns down, feel free to put them in a sandwich bag and give them a good squash with a heavy pot. You can then further break them down by crushing them with the back of a spoon. You want your pepper to be on the chunkier side to really get those bold flavors.

Also, don’t skip the lemon zest. It adds the most wonderful freshness to the dish and really makes everything come together beautifully. I personally didn’t need any salt because my parmesan was enough, but feel free to give your dish a taste and add some if you need. I really hope you guys love this favorite dish of mine. Enjoy!

Yield/Servings: 2-3
Author:
Creamy Cacio E Pepe

Creamy Cacio E Pepe

Cheesy, peppery, creamy, and delicious. It doesn't get any better than this!
Preparation time: 5 MCooking time: 15 MTotal time: 20 M

Ingredients:

  • 12 - 14 pieces Prawn (omit for vegetarian) 
  • 1/2 a packet of your favorite Gluten-Free Pasta 
  • 3 Tbsp Butter or Ghee
  • 1 Tbsp Black Pepper Corns, coarsely ground with a mortar & pestle
  • 2 Tbsp Cream (optional)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Zest from 1 Lemon

Instructions:

Prawns (for Vegetarians, omit)
  1. In a Frying pan, heat 1 Tbsp of butter or Ghee
  2. Once hot, add your shrimp in a single layer
  3. Season with salt & pepper
  4. Cook for about 1-2 minutes on each side till shrimps turn pink and tender
Pasta
  1. Cook your pasta according to packet instructions.  Reserve 1/2 a cup of pasta water to use later.
  2. In a saucepan, heat the remaining 2 Tbsp of butter or Ghee.  Once Hot, add your crushed peppercorns and cook until fragrant, about 1 minute.
  3. Whisk in the cream and 1/2 cup starchy reserved pasta water and whisk to incorporate. 
  4. Turn your stove off and allow the sauce to cool slightly for about 2 minutes.
  5. Add the Parmesan cheese to the slightly cooked sauce and keep whisking.
  6. Add the pasta to the sauce and turn the stove back on to low. 
  7. Mix in the lemon zest and add back your prawns.
  8. Serve immediately and garnish with more fresh pepper, cheese, chili flakes, or parsley.
  9. Enjoy!
Just Shrimp - No Pasta
  1. In a saucepan, heat the remaining 2 Tbsp of butter or Ghee. Once Hot, add your crushed peppercorns and cook until fragrant, about 1 minute.
  2. Whisk in the cream and 2 Tbsp water to incorporate.
  3. Add in your shrimp and gradually add in the parmesan cheese to coat
  4. Turn off the heat and mix in the lemon zest.
  5. Serve immediately and garnish with more fresh pepper, cheese, chili flakes, or parsley.
  6. Enjoy!

Notes:

I haven't tried this but I imagine this sauce tastes amazing with zoodles as well.

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