The Secret to Producing Tasty Cacio e Pepe 🌱

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Here are the ingridients that are required to prepare a heavenly Cacio e Pepe 🌱:

1. Get 150 g of spaghetti (or tonnarelli) I used a no-egg pasta.
2. Take 1/2 teaspoon of black peppercorns.
3. Get 1 of drizzle of good olive oil.
4. Provide 2 tablespoons of Parmesan or vegetarian hard cheese or vegan cheese alternative (see below).
5. Get of Homemade Vegan Parmesan Cheese Alternative 🧀.
6. Prepare 2 teaspoons of sweet ground almonds.
7. Get 1/2 teaspoon of garlic powder.
8. Provide 1/2 of onion powder (can use more garlic powder if you don’t have any).
9. Get 1 teaspoon of nutritional yeast.
10. You need of Grated lemon zest (optional but make sure you use a non-waxed lemon).
11. Prepare 1/8 teaspoon of sea salt flakes.

Done with the ingridients? Here are the procedures on cooking Cacio e Pepe 🌱:

1. Cook the pasta in a pan of boiling water for around 8 minutes or according to instructions..
2. Lightly toast black peppercorns in a warm pan and crush in a pestle and mortar or grinder..
3. Crush the vegan Parmesan ingredients in a pestle and mortar. Taste and adjust to your taste..
4. Drain the pasta (retain a little water), add a drizzle of olive and sprinkle and toss with your choice of cheese. Add a little of the retained pasta water if needed to loosen. Sprinkle with more [vegan] Parmesan and the freshly crushed black pepper. Enjoy 😋.

Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason. The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty.

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