Cacio e Pepe with Brussels Sprouts

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One of my favorite meals as a kid was Cacio e Pepe! Today I'm upping the ante with Cacio e Pepe with Brussels Sprouts. Because really, it's the right thing to do!

Cacio e Pepe with Brussels 2


Cacio e Pepe is quite simply pasta with pepper and a whole boat load of cheese. Can you complain? I think not. Except if you're my husband than eating "just" pasta for dinner doesn't really count as a meal. But if I throw in a veggie here and there then it's 100% considered dinner. Don't ask me where the logic comes from... all I know was that I was pumped to add some deeply sautéed Brussels sprouts to the traditional pasta dish call it dinner.

Also if you are looking for a fun twist on this epic recipe you should check out my Creamy Lemon Cacio e Pepe. Its Pasta a limone meets cacio e pepe and its delicious.

Cacio e Pepe with Brussels

Cacio e Pepe with Brussels Sprouts

Author: Gaby Dalkin
5 from 1 vote
One of my favorite meals as a kid was Cacio e Pepe! Today I’m upping the ante with Cacio e Pepe with Brussels Sprouts. Because really, it’s the right thing to do!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 2 people


  • Kosher salt
  • 6 oz. wheat pasta spaghetti
  • 5 ounces shredded Brussels Sprouts
  • 3 tablespoons unsalted butter
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup finely grated Parmesan
  • ¼ cup finely grated Pecorino


  • Bring a large pot of water to boil. Season with salt and add the pasta and cook, stirring occasionally, until al dente. Reserve ¾ cup of the pasta cooking water and then drain the rest. Place the pasta aside for a moment.
  • In a large skillet, add the butter and melt over medium heat. Add the shredded Brussels sprouts and sauté until golden, about 5 minutes. Add the cracked black pepper and stir to combine.
  • Add ½ cup of the reserved pasta water to skillet and bring to a simmer. Add the cooked pasta and reduce heat to low. Add the grated Parmesan and tossing with tongs until melted. Remove pan from heat and add the grated Pecorino, stirring and tossing until melted. If the pasta still looks a bit dry, add the remaining reserved water and toss to combine. Transfer pasta to a serving dish and serve immediately.


Switch out whole wheat for your favorite type of pasta. And it's always a great idea to save some pasta water before draining, no matter what dish you are making. It really helps pull a sauce together.

Nutrition Information

Calories: 686kcal | Carbohydrates: 76g | Protein: 30g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 833mg | Potassium: 557mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1441IU | Vitamin C: 60mg | Calcium: 538mg | Iron: 4mg
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  1. 5 stars
    This was amazing! My boyfriend said it was my best pasta yet, and we make a LOT of pasta! Recipe was easy and so so delicious

  2. Can I make this with spaghetti squash instead or pasta? What if I use broccoli instead of brussels sprouts. Instead of butter can I use Chicken broth? Also what about instead of pasta can I just skirt steak? Oh also can I substitute brownies for the parmesean cheese? I'm not eating dairy. Just kidding. Love you. this is perfect as is.

  3. I think I've mentioned this before, but Cacio e Pepe is one of my all time favorite pasta recipes. I order it whenever I see it on a menu. The addition of brussel sprouts is fab! Pinned!!

  4. is it ok to eat this for breakfast? I am starving and this looks like perfection! Can't wait to try it.

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