A Plant Based Roman Classic

I remember learning about Cacio e Pepe during one of Anthony Bourdain’s shows years ago.  I couldn’t shake the thought of this dish because I LOVE pepper, obsessed.  For pepper to be a star ingredient of a dish meant I had to try it.  The only problem was, there is nothing vegan about Cacio e Pepe.

From the pasta which is made with egg, to the butter, to the parmesan cheese.  Sigh.  Now, my mission was clear.  I began experimenting with a recipe this past summer, complete with hand made pasta.  The combination of flavors are mesmerizing ~ rich, cheesy, buttery and savory.  I even built a cooking class I teach regularly around this dish, because I love it so much.

Ok Friends, Let’s Make a Vegan Cacio e Pepe!

Vegan Cacio e Pepe

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Vegans can have all the fun, and this recipes proves it. You will be amazed with the taste using all plant based ingredients. If you would like to try your hand at handmade egg-free pasta, I adore this recipe from Rouxbe Culinary School. Watch this tutorial to see how to roll and cut your fresh pasta dough. Please note prep time does not include making your pasta from scratch.

Author: Bekah Rife

Category: Pasta, Vegan, Plant-Based

Cuisine: Italian

Serves: 6 servings

Ingredients

• 16 ounces egg-free tonnarelli, spaghetti or fettuccine pasta
• 1 cup pasta water
• ¾ cup vegan parmesan cheese
• 4 tablespoon vegan butter (such as Earth Balance)
• 1 teaspoon sea salt
• 1 tablespoon fresh cracked pepper
• ¼ cup parsley, chopped for garnish

Instructions

1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
2. Bring 4 quarts of water to a boil in a large pot. Season with salt. Taste your water to make sure it is seasoned properly, it should taste like the ocean. The salt in the water seasons your pasta, so this is a crucial step.
3. Add your pasta to the water. If you are cooking fresh pasta, check for doneness around 5 minutes, it cooks fast. If you are using store bought pasta, follow the directions on the package.
4. Before you strain the pasta save 1.5-2 cups of pasta water. This water is full of starch and makes for a perfect sauce.*
5. When the pasta is cooked to your liking remove from heat and strain.
6. Do not rinse the paste. When you rinse your pasta it becomes slippery preventing the sauce from sticking very well.
7. Pour the pasta back into the large pot.
8. Add the pasta water, parmesan cheese, butter, sea salt and pepper to the pot. Stir carefully until mixed well.
9. Taste and adjust seasoning if need. You will notice the pasta soaks up the pasta waster, so you may want to add more pasta water for additional moisture and sauce. For this reason be sure to save plenty of pasta water.
10. Serve on plates or in pasta bowls. Garnish with more fresh pepper, parmesan cheese and chopped parsley. Enjoy!

Notes

*To save pasta water I take my Pyrex 2 cup glass measuring cup and dunk it into the pasta water before I strain the pasta. Works like a charm!

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To check out the pasta machine I use at home, click here!