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1
Bring a large pot of water to a rolling boil.
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2
Salt the water and add the spaghetti.
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3
Cook the spaghetti until al dente, about 8-10 minutes.
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4
Drain and transfer back to the pot.
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5
While your spaghetti is cooking, prepare the cream sauce.
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6
Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
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7
Whisk in the flour and cook for 2-3 minutes or until golden.
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8
Whisk in the vegetable broth.
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9
Bring to a boil and then reduce to a simmer.
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10
Cook until slightly thickened, about 3-4 minutes.
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11
Whisk in the heavy cream, season with salt and black pepper to taste, and cook for an additional 2 minutes or until the sauce is thickened to your liking.
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12
Whisk in 1 cup of the Pecorino cheese in 1/4 cup increments, making sure the cheese is completely melted after each addition.
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13
Remove from heat.
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14
Pour the sauce into the pot with the pasta.
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15
Toss to coat.
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16
Serve with toasted breadcrumbs (recipe below) and an additional sprinkling of Pecorino cheese.
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17
Season with black pepper if desired.
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18
For the breadcrumbs, heat the remaining 1 tablespoon of butter in a small saute pan over medium low heat.
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19
Once melted, add the breadcrumbs.
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20
Stir frequently until lightly toasted.
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21
Season with salt and black pepper if desired.
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22
Remove from heat.
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23
Breadcrumbs will store in an airtight container for about a week.
