The first time I had Cacio e Pepe was in Boston, MA for a business trip. At this small Italian restaurant, the waiter recommended it as it was the best pasta they served. Reluctantly, after taking my first bite, my mouth filled with heat from the spice and a delicious, creamy and cheesy flavor. I could not stop eating it.
Since I love experimenting with plant-based foods at home, I decided work on my own iteration. My first attempt lacked the “creamy” flavor of cheese. So, I sought out other ingredients to make this dish pop, and I found a winning pair: ramps & lemon.
