This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. I'm going to show you how to make my vegan cacio e pepe. It's not a classic cacio e pepe. It doesn't have cheese.