Gluten Free Cacio e Pepe Recipe
Cacio e Pepe is a classic Roman pasta dish that is super easy and quick to make, yet delicious enough to serve to guests. Cacio e pepe means “cheese and pepper” which is a simple flavor combination. The starchy pasta water magically transforms into a creamy sauce, which makes that simple flavor combo really come together beautifully.
My Gluten Free Cacio e Pepe recipe uses Sam Mills gluten free corn and rice spaghetti. The best gluten free pasta to use for this is either a corn pasta or a pasta made with a corn and rice blend. These pastas stay al dente better than just rice pasta.
Enjoy a taste of Rome with this simple and elegant dish that is ready in about 15 minutes or less. Buon appetito!
- 2 teaspoons kosher or fine sea salt
- 12 ounces Sam Mills gluten free corn and rice spaghetti
- 2 teaspoons freshly ground black pepper plus more for serving
- ½ cup grated Pecorino Romano cheese plus more for serving
- 3 tablespoons extra-virgin olive oil plus more for serving
In a large, deep skillet, bring 4½ cups water and the salt to a boil. Add the pasta and let it boil until the pasta is al dente and almost all the water has absorbed, about 10 minutes. Stir in 2 teaspoons pepper then take off the heat and stir in ½ cup cheese and 3 tablespoons olive oil.
Serve immediately with extra cheese, pepper, and olive oil.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.