black pepper, coarsely ground
extra virgin olive oil
Have a large pot of salted water ready for the pasta, and next to it, a deep skillet. Bring the pot of water to a boil. Add the spaghetti and cook until very al dente (still slightly hard in the middle).
A few minutes before the pasta is done, heat the oil in a large skillet. Add the black pepper and let it sizzle for a few seconds.
Add Miyoko's Rustic Alpine Vegan Cheese and a ladleful or two of the pasta water, and stir to melt the cheese. Use tongs to transfer the wet pasta to the skillet.
Add additional ladlefuls of hot water to create a lovely thick sauce. (It will thicken upon cooling slightly, so it can be a little thinner in the pan.)
Season to taste with salt as necessary, and if you like, add more black pepper. Serve immediately. If you would like to pair it with a wine, go with red like the Romans would. Enjoy.