This recipe is so simple, I’m shocked it’s not in my regular rotation. Cacio e Pepe literally means cheese and pepper. And that is basically the recipe in itself. I opted for gluten free pasta, but regular pasta works just fine if that’s not something you need to look out for. Then its just pasta water, butter, pepper and Pecorino Romano Cheese
There is something so delicious about a simple recipe. The key to this recipe is to continuously mix and toss the cheese so the sauce becomes silk and smooth.
Gluten Free Cacio e Pepe
Ingredients
- 2 servings Gluten Free Pasta
- 1 tsp Black Pepper
- 1 cup Pasta Water from the pasta above
- 2 TBSP Butter
- ¼ cup Pecorino Romano Cheese
Instructions
- Cook the Gluten Free pasta as directed until it is al dente. Drain the pasta, into a separate container so the pasta water is reserved in a container to be set aside.
- Return the pasta to the hot pot. Then add in 1 cup of the pasta water, butter and toss to combine, then add in the cheese and black pepper until that is combined as well. It should mix until a creamy silky sauce, if the sauce is too thick, add in some more pasta water one spoonful at a time.
- Serve and enjoy. Top with extra cheese and pepper.
