Recipe

Creative Cacio e Pepe

A wholesome twist on the Roman classic with a silky cauliflower and Greek yogurt sauce, lots of black pepper, and a crisp-edged topping for maximum cozy.

By Matt Campbell

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4.8

Bowl of cacio e pepe made with a creamy cauliflower sauce, topped with cracked black pepper and grated Pecorino, with a fork resting on the rim

Jump to Recipe

Cacio e pepe is one of those recipes that feels like a magic trick. Pasta + cheese + pepper somehow turns into a glossy, clingy sauce that tastes way bigger than the ingredient list suggests. The only problem is that traditional versions can be a little heavy for weeknights when you want comfort and energy to do literally anything afterward.

This is my healthy and wholesome, slightly chaotic-in-a-good-way take: we keep the bold peppery punch and the salty Pecorino vibe, but we sneak in a blended cauliflower sauce for body and add a touch of Greek yogurt for extra creaminess and protein. It still eats like real cacio e pepe. It just leaves you feeling better about going back for seconds.

Cracked black pepper toasting in a skillet with a small pat of butter

Why It Works

Silky sauce without heavy cream: Blended cauliflower brings that plush texture while keeping things lighter.
Classic flavor, modern support: Pecorino and black pepper still lead the show, with Greek yogurt boosting protein and tang.
Clings like a pro: Starchy pasta water plus finely grated cheese helps the sauce hug every strand.
Weeknight-friendly: You can have this on the table in about 25 minutes, including the veggie sauce.

Pairs Well With

Storage Tips

Cacio e pepe is at its best fresh, but leftovers can still be really good if you reheat gently.

Fridge

Store in an airtight container for up to 3 days.

How to reheat without breaking the sauce

Warm in a skillet over low heat with a splash of water or reserved pasta water, stirring constantly.
Or microwave in 30-second bursts, stirring well each time. Add water as needed.
If it looks a little tight, add more water and a pinch of extra cheese.

Freezing

I do not recommend freezing. Dairy-forward sauces can turn grainy once thawed.

Common Questions

Is this still “real” cacio e pepe?

It is a twist, not a museum exhibit. The flavor is still centered on Pecorino-style saltiness and bold black pepper, but the cauliflower and yogurt make it more wholesome and weeknight-ready.

Do I have to use Pecorino Romano?

Pecorino Romano is the classic move. If you only have Parmesan, it works, but it is a little milder and less tangy. A 50-50 blend of Pecorino and Parmesan is a great compromise.

Why did my cheese sauce get clumpy?

Usually it is one of three things: the pan was too hot, the cheese was shredded too thick, or there was not enough pasta water. Turn the heat off before adding cheese, grate it finely, and loosen with pasta water little by little.

Can I make it gluten-free?

Yes. Use a gluten-free spaghetti you like and reserve extra pasta water. Some GF pastas release less starch, so you may need a touch more cheese or a spoonful of the blended cauliflower to keep it silky.

Can I make it dairy-free?

This specific recipe leans on yogurt and cheese. For dairy-free, swap in a dairy-free parmesan alternative and use a thick unsweetened plant yogurt. The flavor will shift, but the peppery comfort can still be there.

Any notes on the yogurt?

Greek yogurt is fairly stable, but it still hates high heat. Keep the sauce at a gentle low heat and avoid boiling. Lower-fat yogurt can be a bit tangier and thinner, so start with less pasta water and add gradually.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander (or tongs for transferring pasta)
High-speed blender or immersion blender
Large skillet or sauté pan
Microplane or fine grater (important for smooth melting)
Measuring cups and spoons
Heatproof mug or measuring cup (for scooping pasta water)

The first time I tried to make classic cacio e pepe at home, I did what every confident home cook does right before learning humility. I cranked the heat, dumped in cheese, and watched it seize into a peppery cheese gravel situation. Still edible, but not exactly the silky Rome fantasy I had in my head.

This version happened later on a weeknight when I wanted comfort but also wanted to feel like I made a smart choice. Cauliflower was already in the fridge, Greek yogurt was there, and I thought, “I wonder if…” Ten minutes later, I had a sauce that looked suspiciously creamy, tasted like a proper peppery pasta, and did not leave me in a food coma. Now it is my go-to when I want cozy carbs with a little more balance.