This recipe is from Chef Fabio Ciervo at Rome’s Hotel Eden and can be easily modified to make it vegan/vegetarian by swapping out the chicken broth for vegetable broth and substituting the cheeses with your favorite vegan version.
12 oz. spaghetti
3/4 C. light chicken broth
1/4 C. Cacio cheese (pecorino)
1/3 C. Parmesan cheese
1/4 tsp. turmeric powder
2 tsp. black pepper from Madagascar (crushed in mortar)
1/4 C. extra virgin olive oil
Bring pot of salted water to boil. Add pasta. Undercook to barely al dente. You will finish cooking the pasta in the pan with the sauce.
While pasta is cooking, heat olive oil in pan, add pepper, stir and heat over low for a bit, then add broth and turmeric.
Add pasta (al dente) to the pan and keep on low to continue cooking pasta, don’t forget to stir now and then. Add a bit of broth if needed as pasta absorbs the liquid. When pasta is finished cooking, add cheeses and combine slowly to melt cheese. Keep heat low so cheese melts evenly, until creamy.
Plate the pasta and finish with a dust of freshly crushed pepper