Cacio e Pepe Brussels Sprouts



Serving size

1 cup
30 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 2-3 days.

Cacio e Pepe Brussels Sprouts


1 lb. Brussels sprouts, raw
2 cup Water
1 tsp., ground Black pepper
2 tsp. Olive oil
1 tsp.. Unsalted butter
1 ounce Romano cheese (grated)
1 ounce Parmesan cheese (grated)


Lay each Brussels sprout on its side. Slice across the sprout, beginning at the top and working toward the stem. The slices should be about 2 - 3 mm thick. Discard the stems.

After all of the sprouts are sliced, pick through the slices and remove the center of the sections that are the solid, tough stem. While doing this, break the slices up into shredded segments.

Place a steamer basket in a medium stock-pot with the water in the bottom of the pot.

Add the shredded sprouts and steam over high heat until slightly tender (about 7 - 10 minutes)

While steaming, place the pepper, olive oil, butter, and cheese in a mixing bowl.

When the sprouts are cooked, immediately add them to the mixing bowl.

Fold together gently, melting the butter, and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check pre-shredded cheese for modified food starch; it's best to grate your own from a block.


This is NOT a low sodium recipe.

Recipe Notes

Brussels sprouts are just a terrific vehicle for so many great flavors. This riff on Cacio y Pepe (linguine with black pepper) is a great example. Simple to toss together and as a base for a piece of fish or grilled chicken it makes a simple, yet elegant meal.

"Black and white is salt and pepper of colors, for life tastes bland without them."

Corpkshetra Vikrmn