Gluten Free Cacio e Pepe
by: claire cary
This gluten free cacio e pepe is so easy to make, ready in about 30 minutes and made with just a few simple ingredients. A simple sauce made from pecorino and black pepper!
Ingredients
- 8 ounces gluten free spaghetti
- 3 tablespoons olive oil
- 1 teaspoon fresh coarsely ground black pepper
- 2 tablespoons unsalted butter
- 1/4-1/2 cup pasta water
- 1 cup pecorino romano grated
- ¼ cup parmesan cheese grated
Instructions
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup of pasta water during the final few minutes of cooking.
- Heat the olive oil in a pan over medium heat and add the pepper. Let cook for about 30 seconds, then remove from the heat. Add in the butter and 1/4 cup of pasta water to start. Whisk to combine until the butter has melted.
- Add in the cooked pasta and half of the cheese. Use tongs to toss, then add in the other half of the cheese. Toss until the cheese has melted and you have a glossy sauce, adding more of the starchy pasta water as needed. I used close to 1/2 cup total.
- Serve hot with a few extra cracks of black pepper and freshly grated parmesan if desired. Enjoy!
Notes
Pecorino and parmesan are already fairly salty cheeses, so I don't find it necessary to add extra salt. If you prefer it saltier, just adjust at the end!
Serving: 1cup / Calories: 613kcal / Carbohydrates: 56g / Protein: 21g / Fat: 30g / Saturated Fat: 14g / Sodium: 577mg / Fiber: 1g / Sugar: 0.3g
