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ImpossibleTM Chicken Cacio e Pepe Recipe

Chef J Michael Melton
A plate of Impossible™ Chicken Nuggets Cacio e Pepe, with spaghetti, black pepper and grated cheese, topped with slices of crispy Impossible Chicken Nuggets.
  • 4Servings
  • Not Too Tricky
  • 5Ingredients
  • 15 minPreparation
  • 35 minCooking
  • 50 Total TimeTotal Time

Don’t let this recipe’s simple appearance fool you. Cacio e pepe (which translates to “cheese and pepper”) is like chicken fettuccine alfredo, but better. A pasta dish from Rome with just five ingredients, Impossible™ Chicken Nuggets Cacio e Pepe is a creamy, cheesy favorite—and it’s a cinch to pull together on a weeknight.

Featuring Pecorino Romano—a  slightly tangy, almost spicy cheese—tender spaghetti, and black pepper. This recipe is easy to veganize, whether with a store-bought vegan cheese or your own recipe. Top your pasta with juicy, crispy Impossible™ Chicken Nuggets and you’ve got a mealtime masterpiece.

5 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Chicken Nuggets Made From Plants
  • 1 Pound spaghetti or other long pasta like linguine or tonnarelli
  • 3 1/2 Cups Finely Grated pecorino Romano, or substitute with plant-based pecorino or parmesan
  • 1 Tablespoon fresh ground black pepper, plus more if desired
  • 6 Tablespoons butter or plant-based butter
4 steps
  1. Cook the Pasta

    In a 5-8 quart pot, bring salted water to boil. Following the cooking instructions on your pasta, and aim to cook 2 minutes less than directed. You will cook this pasta further in finishing the dish so be careful not to overcook in this step! Strain the pasta, reserving 1 cup of the starchy pasta water.

  2. Bake the Impossible Nuggets

    While the pasta is cooking, bake the nuggets. Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11-13 minutes or until golden brown. Set aside.

  3. Make it Saucy and Cheesy

    In your same pasta pot over medium-high heat, add the butter and pepper and allow to cook until melted. Add in the cooked pasta and reserved pasta water, bring to boil, then reduce to a simmer. Cook until liquid is reduced to coat the noodles and be sure to check that the noodles are al dente--this is the second cooking time on the pasta and it's important that it's not under or overcooked. Stir in 3 cups of the finely grated cheese to finish the sauce.

  4. Serve and Enjoy

    Slice the cooked Impossible Chicken Nuggets and top each plate of pasta with nuggets, the remaining cheese, and more black pepper, if desired. Enjoy!

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