Cacio e Pepe is one of my all-time favorite pasta dishes from Rome. Cacio is the Pecorino cheese, which is cheese from sheep’s milk. Pepe stands for lots of freshly cracked black pepper. This ancient recipe may be ridiculously simple to make, but do not let that simplicity fool you into thinking it is anything but divine comfort on a fork. Serve with a glass of Madrevite Elve from just over the hills of Lazio in Umbria.
To make this vegan-friendly, substitute the Pecorino with a non-dairy alternative. I use Violife Plant-Based Parmesan Cheese.
See ingredients, directions and pairings.
2 cups Pecorino Cheese, grated
1/4 cup EVOO
Freshly Cracked Pepper
1 pound Spaghetti, or similar, cooked al dente according to directions
A Few Spoonfuls of Pasta Water, scoop out right before draining the pasta
Pinch of Sea Salt