A classic Roman Cacio e Pepe recipe, learned from a chef in Rome. This recipe includes a vegan modification: sub 1 Tbsp miso paste, 2 Tbsp cashew butter, and 2 Tbsp nutritional yeast for pecorino romano, and olive oil for butter.
1. Bring a pot of salted water to a boil.
2. Pour 1 Tbsp of boiling water at a time into the pecorino romano and mix until you get a mashed potatoes consistency; you should have 1/4 cup of the cheese mixture after adding the water, so add more cheese or water if needed until you get 1/4 cup with the consistency of mashed potatoes.
3. Boil spaghetti in salted water until it is very al dente (set timer for ~5 mins less than the time stated on the package directions).
4. While the spaghetti is boiling, toast the black pepper in a pan over medium heat for 1 min; add ~3/4 cup pasta water along with the butter and stir.
5. When the pasta is ~60% done (still very al dente), transfer with tongs or a mesh strainer directly from the pot into the pan with the pepper (do not drain the pasta water because you will need it) and continue cooking over medium heat, adding more pasta water as needed, until the pasta is almost done (but is still al dente.. or to your liking), ~5 min.
6. Turn off the heat and add the pecorino romano mixture to the pan; pour ~2 Tbsp more pasta water over the cheese and mix together until the sauce is glossy and coats the noodles; add more pasta water if needed.
7. Serve immediately with fresh ground pepper and more pecorino romano on top - enjoy!
