Vegan Cacio e pepe

Name: Vegan Cacio e pepe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 320g (11,3 oz) Barilla® Spaghetti No. 5; 100 ml extra-virgin olive oil; 200g grated Vegan Pecorino Cheese; to taste Salt and coarsely ground black pepper

Original Carbonara

Vegan Cacio e pepe

21 minutes

Vegan

If you're looking for an Italian vegan recipe that's both delicious and easy to make, then try out this vegan cacio e pepe pasta dish. Typically, cacio e pepe is made with pecorino cheese, but this version features a vegan alternative that's just as flavorful.

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Ingredients

4 servings

320g (11,3 oz)Barilla^® Spaghetti No. 5

100 mlextra-virgin olive oil

200ggrated Vegan Pecorino Cheese

to tasteSalt and coarsely ground black pepper

ALTERNATIVE VERSIONS

This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are five easy steps for the perfect vegan cacio e pepe:

Step 2

Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."

Step 3

In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.

Step 4

In a bowl, mix the vegan pecorino cheese with olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.

Step 5

Drain the pasta and put it in the pan with pepper and cooking water. Add the cheese mixture off the heat and toss it well.

Step 6

Serve hot and enjoy!

Vegan Cacio e pepe

Vegan Cacio e pepe

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Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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