Cacio e Pepe (Spaghetti with Pecorino Romana and Fresh Ground Pepper) is a Roman pasta specialty that is one seductive plate of spaghetti. It trumps the romance from Lady and the Tramp and doesn't look back.
My spin includes Organic Green Tea Soba Noodles, Olive Oil, Fresh Ground Black Pepper, Parmesan, wait, Vegan Parmesan (or Nutritional Yeast) and Vegan Margarine -- and is every bit as delizioso as the original.
And much cooler, too, because Green Tea Soba (Cha Soba) rocks. It is nutritionally superior to most noodles, such a beautiful spring color, and is considered a delicacy in Japan - my thoughts are with this honorable country through the earthquake crisis - and I fully understand why.
So before you enjoy this dish, find out what you can do to help Japan here.
Vegan Cacio e Pepe
6 oz of spaghetti or soba noodles
1 tbsp olive oil
1 tbsp Earth Balance margarine
1 tbsp vegan parmesan or nutritional yeast
1 tsp of black peppercorns, freshly cracked
Cook your noodles according to package, drain, and then place in saucepan with oil and margarine. Stir the butter and oil through the noodles for 1 - 2 minutes, then mix in pepper and parmesan. Painfully simple!
Makes 3 servings.
For lunch, I topped my cheesy, pepper-y noodles with leftover orange seared pesto tofu from last night's supper. It was the stuff of pure amore...now you're left with a big decision: Chopsticks or fork?