Gluten-Free Spaghetti Cacio e Pepe
Indulge in the creamy, peppery perfection of Gluten-Free Spaghetti Cacio e Pepe, a classic Italian dish reimagined for gluten-free lifestyles. Featuring tender gluten-free spaghetti tossed in a luscious sauce of Pecorino Romano cheese, freshly ground black pepper, and a touch of olive oil, this recipe delivers bold, restaurant-quality flavors in just 20 minutes. The secret lies in using reserved pasta water to create a velvety sauce that clings to every strand of spaghetti. Perfect for quick weeknight dinners or an elegant dinner party, this gluten-free version of the timeless Italian staple is sure to satisfy pasta lovers while accommodating dietary needs. Serve it hot, garnished with extra cheese and black pepper for an irresistible finish!
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1.5 cups grated Pecorino Romano cheese
- 2 tsp Freshly ground black pepper
- 1 tsp Salt
- 1 tbsp Olive oil
- 1 cup Water reserved from pasta cooking
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the pasta.
While the pasta cooks, grate the Pecorino Romano cheese and set it aside.
In a large skillet or pan, heat the olive oil over medium heat. Add the freshly ground black pepper and toast it for about 1-2 minutes, stirring frequently, until fragrant.
Reduce the heat to low. Add 1/2 cup of the reserved pasta cooking water to the skillet and stir to combine with the black pepper and olive oil.
Gradually add the grated Pecorino Romano cheese to the skillet while stirring continuously. Mix until the cheese starts to melt and forms a smooth sauce.
Add the drained gluten-free spaghetti to the skillet and toss to coat the pasta evenly in the cheese and pepper sauce. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Taste the pasta and adjust the seasoning with more black pepper or salt, if needed.
Serve immediately, garnished with additional grated Pecorino Romano cheese and a sprinkle of black pepper if desired.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.4 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2095 mg | 161% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
