CACIO E PEPE... but VEGAN

Toast whole black peppercorns in a pan to release flavors and oils.

Grind the toasted peppercorns using a mortar and pestle or a pepper grinder.

Grate 2 cups of Violife Prosociano cheese using the fine side of a box grater for better emulsification.

Bring a pot of water to a boil and add a generous amount of salt.

Add spaghetti to the boiling water and cook for half the recommended cooking time.

In a large non-stick pan, add a couple of ladles of pasta water and the grated cheese, stirring to create a creamy sauce.

Add the crushed pepper to the sauce and mix well.

Once the pasta is halfway cooked, transfer it to the pan with the sauce, saving a couple cups of pasta water.

On low heat, mix the pasta with the sauce, adding reserved pasta water gradually until achieving a glossy sauce.

Toss the pasta a couple of times for even coating and serve, garnishing with extra crushed pepper.

Equipment Needed

Dietary

Allergens