Miyoko's Phenomenally Vegan Roman-Style Spaghetti
All roads lead to Rome, and what you'll find there is cacio e pepe, the luxurious Roman version of mac and cheese. So save the airfare -- our adaptation, made with our Rustic Alpine Vegan Cheese Wheel, will transport you to a trattoria by the Trevi Fountain in no time.
Ingredients
- 12 ounces spaghetti
- 2 to 4 tablespoons coarsely ground pepper
- 2 tablespoons extra virgin olive oil
- 6.5 ounces Miyoko's Rustic Alpine Vegan Cheese Wheel
Instructions
- Have a large pot of salted water ready for the pasta, and next to it, a deep skillet. Bring the pot of water to a boil. Add the spaghetti and cook until very al dente (still slightly hard in the middle).
- A few minutes before the pasta is done, heat the oil in a large skillet. Add the black pepper and let it sizzle for a few seconds.
- Then add the cheese and a ladleful or two of the pasta water, and stir to melt the cheese. When the pasta is barely tender (al dente), use tongs to transfer the wet pasta to the skillet.
- Add additional ladlefuls of hot water to create a lovely thick sauce. (It will thicken upon cooling slightly, so it can be a little thinner in the pan.)
- Season to taste with salt as necessary, and if you like, add more pepper. Serve immediately. If you would like to pair it with a wine, go with red like the Romans would. Enjoy.
Notes
The key thing to remember is not to drain the pasta! The pasta water is what is used to make the sauce, so read the directions carefully before proceeding.