Inspired by the classic Roman pasta dish cacio e pepe—literally “cheese and pepper”—this savory oatmeal transforms a beloved pasta dish into a wholesome, Mediterranean-style comfort bowl.
Traditionally made with spaghetti, Pecorino Romano, and plenty of cracked black pepper, cacio e pepe is prized for its simplicity and satisfying richness. In this version, I’ve replaced pasta with hearty oat bran, which cooks in chicken broth into a creamy, polenta-like base that beautifully absorbs the flavors of cheese and pepper. A swirl of basil pesto and a scattering of sun-dried tomatoes add color, brightness, and a welcome dose of healthy fats and antioxidants.
The result is a dish that’s every bit as cozy and indulgent as the original but with the nourishment of whole grains. Whether you enjoy it for breakfast, lunch, or a light dinner, this dish is filling, flavorful, and proof that savory oatmeal deserves a place at the table.
"Cacio e Pepe" Oatmeal with Pesto & Sundried Tomatoes
Ingredients
- 2 tbsp pine nuts
- 2 cups chicken bone broth for vegetarian version, use vegetable broth
- 6 tbsp oat bran
- ½ tsp garlic powder
- a pinch of salt
- ½ tsp black pepper freshly ground
- 2 large eggs beaten with a fork in a medium bowl
- 1 ounce pecorino grated; if you avoid dairy, replace with nutritional yeast, which has a slightly cheesy flavor
- a dash of fish sauce like Red Boat
- 1 tbsp basil pesto homemade or store-bought; I like Gotham Green's refrigerated Classic Pesto
- 1 ounce sun dried tomatoes in oil drained & coarsely chopped
Instructions
- Preheat a small skillet over medium heat. Add the pine nuts and toast, stirring, until they turn a light golden-brown color and start to emit a deliciously nutty aroma. Tip onto a plate to cook and set aside.
- Place the broth and oat bran in a medium pot along with the garlic powder, salt and pepper. Bring to a boil over medium heat, stirring regularly. Once it boils, reduce heat to medium-low and cook, stirring, until thickened (3-4 minutes).
- While the oat bran is cooking, beat the eggs in a medium bowl.
- Once the oatmeal has thickened, remove the oatmeal from the heat and pour a little of it into the bowl with the beaten eggs and whisk to temper the eggs. Add a little more and whisk again.
- Pour the tempered eggs into the pot with the oatmeal and whisk to combine. Return to medium-low heat and cook until the mixture starts to bubble and thickens further. Remove from heat.
- Add the grated cheese and stir to combine. Season to taste; add fish sauce to deepen the umami flavor of the dish (optional).
- Spoon the mixture into two serving bowls and top with pesto and chopped sun-dried tomatoes. Scatter with the toasted pine nuts. Serve immediately.