Spaghetti Squash Cacio E Pepe

6 cups (1,420 ml) cooked spaghetti squash ¼-½ cup (60-120 ml) aquafaba, the reserved liquid from a can of chickpeas or a cornstarch slurry made by mixing 4 tbsp of cold water

with tbsp of cornstarch. See note at the bottom of the page ¼ cup (50 g) parmesan cheese, grated ½ tsp. (1 g) black pepper

In a large saucepan, toast the black pepper for one to two minutes, or until fragrant, over low to medium heat.

To the large saucepan, add the parmesan cheese and aquafaba or cornstarch slurry, and whisk vigorously until completely incorporated.

Once your sauce is uniformly thickened, mix in your spaghetti squash. Until everything is well combined, stir constantly.

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