Cacio e Pepe (Cheese & Pepper Pasta) ft Chad Sarno

Start by discussing the qualities of dry pasta, emphasizing the importance of texture for sauce adherence.

Use bucatini pasta for this recipe, noting it is thicker spaghetti with a hole in the center.

Boil 5 to 7 quarts of water in a high-sided pot and season it with a few tablespoons of sea salt.

Add half of the salt to the boiling water and drop in the bucatini pasta, cooking for 9 to 11 minutes until al dente.

While the pasta cooks, heat a pan and add olive oil to toast panko bread crumbs, seasoning them with garlic powder and Italian spice (optional).

Reserve at least 2 cups of the pasta cooking water before draining the pasta.

In a separate pan, heat the reserved pasta water and add Miyoko's vegan butter, allowing it to melt and simmer.

Add a generous amount of black pepper and a little sea salt to the melted butter.

Stir in Follow Your Heart vegan parmesan cheese and reduce the heat to medium.

Add the drained bucatini to the sauce, stirring to combine and allowing it to simmer briefly.

Finish with a sprinkle of powdered parmesan cheese for creaminess, then remove from heat.

Equipment Needed

Dietary

Allergens