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Tamiz e Pepe
A Roman classic. In Lazio they call it cacio e pepe. Cheese and pepper, and that is all.
About This Dish
In Lazio they call it cacio e pepe, cheese and pepper. That is all. No cream, no garlic and no shortcuts. Just pasta, black pepper and cheese that melts into a sauce which coats the pasta perfectly.
We use Tamiz Almond Ricotta, a clean vegan version that melts precisely and keeps the right texture. No dairy, and no compromise on Italian class.
The only secret here is the pasta cooking water. The starch in it is what binds the cheese and the water into one smooth sauce, so it is worth keeping a ladle aside before draining.
The Recipe
Serves 2 · Prep 15 minutes · VeganIngredients
- 200 g spaghetti or tonnarelli
- 3 to 4 tbsp Tamiz Ricotta
- Plenty of freshly ground black pepper
- Salt
- A ladle of the pasta cooking water
Method
- 1Cook the pasta in plenty of salted water.
- 2In a separate bowl mix the ricotta with the pepper and hot pasta water until you have a smooth sauce.
- 3Drain the pasta, keep a little of the cooking water, and add the sauce to the pasta.
- 4Return it to the pan, stir over low heat, and add water gradually until the sauce coats the pasta from every side.
Serve immediately, with a little more pepper on top and a glass of cold white wine if you like. Classic, Italian, vegan, no shortcuts.
Tamiz Almond Ricotta is waiting for you
You can find it in natural food shops and delicatessens across the country.
Where to Buy