Tamiz e Pepe
- Sivan Steinfeld
- Jul 10
- 1 min read
A Roman classic, just without the pecorino.
In Lazio, they call it cacio e pepe. Cheese and pepper.
That’s it. No cream, no garlic, no tricks.
Just pasta, black pepper, and a cheese that melts into something velvety enough to cling to each pasta.
Here, we use Tamiz ricotta, made with almonds, for a clean plant-based twist that holds the sauce together beautifully no one’s missing the dairy.
What you’ll need (for 2):
200g spaghetti or tonnarelli
3–4 tbsp Tamiz ricotta
Freshly ground black pepper (don’t be shy)
Salt
A ladle of pasta cooking water
How to:
Cook pasta in salty water.
In a bowl, stir ricotta, black pepper, and a few tablespoons of hot pasta water until smooth.
Drain the pasta, toss it with the sauce, and add a bit more water until everything is nicely coated.
Finish with extra pepper. Serve immediately. Maybe with a glass of something cold.
Classic. Italian. Plant-based. No shortcuts.
