Cacio e Pepe (Cheese & Pepper Pasta)

Cacio e Pepe meaning "cheese and pepper" is a super simple traditional Italian recipe that literally only has four ingredients. You use the pasta water as a sauce base, brilliant! Of course you can add optional extras like garlic or parsley but it's a gorgeous dish on it's own too.
Original recipe from Gimme Some Oven.

Cacio e Pepe (Cheese & Pepper Pasta)

Ingredients

8 ounces GF pasta (thick spaghetti, linguine or fettuccine)
3 Tbls vegan butter
1 tsp freshly-cracked coarse black pepper
1 cup Vegan Parmesan cheese (I used Follow Your Heart)


Method

In a large stockpot of generously-salted water, boil your pasta according to package instructions until it just barely al dente, this is very important so it doesn't turn to mush later.
Once pasta is done reserve two cups of the starchy pasta water in a separate container and drain the pasta using a colander. 
Transfer the pasta back to the hot stockpot, not on heat.
Add the butter, starchy water, cheese and black pepper. 
Add in the diced butter and 1 cup of the starchy pasta water and toss quickly to combine. 
Add in the cheese and black pepper and quickly toss to combine.
Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.
If your pasta is too liquidy you can add back to stove on a low heat constantly stirring until thick.
Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.