Tag Archives: Cacio e Pepe

Show 660, January 3, 2026: Chef and Restaurateur Tara Punzone, Pura Vita, West Hollywood and Vegana Italiana

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Tara Punzone of Pura Vida

“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone, — the country’s first 100% vegan Italian restaurant and wine bar — comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based.”

“In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu — no meat, dairy, or sacrifice required.”

“Tara’s heartfelt journey from a meat-loving Italian kitchen to a plant-based culinary star threads through every page, reminding readers that honoring heritage and choosing a compassionate, sustainable lifestyle can — and should — go hand-in-hand. Whether you’re vegan, veg-curious, or simply looking for unforgettable recipes that happen to be plant-based, Vegana Italiana invites everyone to gather at the table, mangiare, and celebrate.”

“Tara’s debut is a love letter to Italian food, family, and flavor — showing that “vegan” doesn’t mean giving up the dishes you love; it means discovering even more joy in them.”

Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.

Tara Punzone takes a break from her busy kitchen to join us.

Cacio e Pepe

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Cacio e Pepe by Tara Punzone

Recipe excerpt from:
Vegana Italiana
by Tara Punzone

Serves 2 to 4

Cacio e pepe is probably the most popular pasta dish in Rome. On countless occasions when I lived in Rome, I felt my mouth watering wildly, watching people eat it up while knowing that I couldn’t have any, as cacio e pepe means “cheese and pepper.” Of course, my version has no dairy cream or cheese. It’s just a clean vegan cheese sauce with lots of black pepper— and it’s the second-most popular dish on the Pura Vita menu.

  • 1 cup raw, unsalted cashews
  • 1/2 cup filtered water
  • 1/4 cup lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons nutritional yeast
  • 2 teaspoons minced garlic
  • 1 teaspoon sea salt, plus
  • 2 tablespoons for the pasta water
  • 1 1/2 teaspoons black pepper, plus more for topping
  • 1/4 cup extra-virgin olive oil
  • 1 pound bucatini
  • Chopped fresh parsley
  1. Soak the cashews in water for a minimum of 4 hours. Drain and rinse well before using.
  2. In a large pot, bring 4 to 6 quarts of water to a rolling boil.
  3. Meanwhile, in a high- speed blender, combine the cashews, water, lemon juice, vinegar, yeast, garlic, 2 teaspoons of the salt, and the pepper. Blend until smooth.
  4. With the blender running on low speed, slowly add the olive oil until smooth.
  5. Add the remaining 2 tablespoons of salt to the boiling water. Add the bucatini and cook until very al dente, a little more than half the recommended cooking time.
  6. Pour all the cacio e pepe sauce into a large sauté pan and warm it over low heat for 3 to 4 minutes, just enough to make it piping hot.
  7. Use pasta tongs to transfer the bucatini to the sauté pan and add 1/2 cup of the pasta cooking water.
  8. Cook the bucatini in the sauce, tossing it around until it absorbs all the water and is perfectly al dente. Check to make sure the pasta does not overcook. Add more pasta water if needed.
  9. Top with parsley and pepper.

Excerpted from VEGANA ITALIANA by Tara Punzone & Gene Stone. Copyright © 2025 by Tara Punzone & Gene Stone. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York.  All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher

Eric Anderson: Photo Credit