VEGAN Cacio e Pepe | Roman, Peppery & Rich "Adult Mac n Cheese"

nutritional yeast

💰Cheaper: parmesan-style nut cheese

Parmesan-style nut cheese provides a similar cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Crush 2 tablespoons of black peppercorns using a mortar and pestle or a heavy wine bottle until finely ground.

Grate 6 oz of hard aged vegan cheese, preferably a Parmesan style.

Boil a pot of water and add salt to it.

Add 8 oz of spaghetti to the boiling water and cook for about 5 minutes until close to al dente.

In a hot pan, add a couple of tablespoons of olive oil and the crushed black pepper, cooking for about 30 seconds to release the aroma.

Check the spaghetti for doneness, ensuring it is less than al dente since it will continue cooking in the sauce.

Take the spaghetti directly from the pot and add it to the pan with the olive oil and black pepper.

Add the grated vegan cheese to the pasta in the pan.

Pour in about half a cup of pasta water to help create a sauce, adding more if needed to achieve desired consistency.

Toss the pasta to coat it in the sauce, ensuring it remains hot for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens