Cacio e Pepe Spaghetti

Cacio e pepe is a simple dish that translates to "cheese and pepper" and feels like the food equivalent of a warm hug. The key to achieving a creamy, luxurious sauce is by emulsifying the grated cheese with hot, starchy pasta water. Vegan parmesan is an easy sub for the traditional pecorino romano cheese but tastes just as rich and comforting!

Ingredients

• 12 oz spaghetti

• 2/3 cup grated parmesan, plus more for serving

• 2 Tbs extra virgin olive oil, plus more for serving

• 1/2 tsp freshly ground pepper

• salt

Directions

- In a pan just wide enough to hold your pasta, bring ~1" of water plus a pinch of salt to a boil.
- Spread the spaghetti in the pan and cook over medium-high heat, stirring occasionally to keep the pasta from sticking together. Let the pasta water reduce till only a slight coating remains at the bottom of the pan and the pasta is cooked al dente. Remove from heat.
- Add the ground black pepper and grated Parmesan. Stir and toss vigorously until both ingredients are well incorporated.
- Add the olive oil and season with salt.
- Transfer the pasta to a plate and garnish with more black pepper, shredded Parmesan, and a drizzle of extra virgin olive oil.