Pistachio Cacio e Pepe (Cacio e Pepe Al Pistacchio)

Pistachio Cacio e Pepe (Cacio e Pepe Al Pistacchio)


Savor the delicious twist on a classic with Pistachio Cacio e Pepe, where al dente pasta meets the rich, nutty flavor of pistachios. This elegant dish combines creamy cheese, cracked pepper, and pistachios for a delightful and sophisticated take on a beloved favorite!


  • 200g pasta, whichever type you like
  • 1 tsp black peppercorns, freshly ground
  • 1 cup Pecorino Romano cheese, finely grated
  • 2 tbsp Peppertux Unsweetened Pistachio Butter
  • Salt to taste
  • Optional: chopped pistachios to garnish


  • Cook pasta in boiling water according to the package’s instructions. Drain the pasta and reserve the pasta water and let it cool.
  • In the meantime, toast pepper on a pan under low heat for about 2 minutes. Turn off the heat and set aside.
  • Place Pecorino Romano cheese in a bowl. Gradually pour pasta water into the cheese, whisking thoroughly as you go. If your sauce is lumpy, blend in a high-powered blender until you achieve a creamy consistency. Add Peppertux Unsweetened Pistachio Butter and toasted pepper into the sauce.
  • Under low heat, stir the cooked pasta in a pan along with the pistachio sauce and cook for 2-3 minutes.
  • Plate the pasta on a plate and drizzle more Peppertux Unsweetened Pistachio Butter, chopped pistachios and more toasted pepper on top and voila! You have a delicious plate of Cacio e Pepe Al Pistacchio!

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