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.


STEP ONE
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).

STEP TWO
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.

STEP THREE
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.

STEP FOUR
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.)

STEP FIVE
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.

Miyoko's Tip

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.