Gluten Free Cacio e Pepe
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!
Cacio e pepe translates to “cheese and pepper” and is an Italian pasta dish that is cheesy but not heavy like alfredo since we aren’t using any cream. Anthony Bourdain said that cacio e pepe “could be the greatest thing in the history of the world,” and I couldn’t agree more.
This dish is one of my all time favorite comfort foods (second to my favorite gluten free mac and cheese of course) and I always make it on those nights I’m feeling lazy about cooking but still want something satisfying and delicious.
It’s has a rich and strong flavor because the pecorino has a sharp flavor, but it is not heavy in the way alfredo can be. All you need is a handful of pantry staple ingredients and about 30 minutes! If you love this recipe, try my miso pasta next.
Before we get started…
- Please use pecorino and parmesan cheese that you grate yourself! This will prevent the cheese sauce from getting clumpy.
- The cheeses we’re using here are already pretty salty, so I didn’t add any extra salt to the dish. I also suggest using unsalted butter to ensure the sauce isn’t too salty!
- Don’t forget to save some pasta water! You will need about 1/4-1/3 cup but save 1/2 cup just in case. The starchy water will help create the sauce.
How to make gluten free cacio e pepe
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!
Key ingredients
Spaghetti. I used brown rice spaghetti but you can use whatever you like! The brand jovial also makes a gluten free bucatini which I love using here! You want to cook it al dente – so about 1 minute less than the package recommends.
Cheese. Most cacio e pepe recipes call for just pecorino romano, but I love the additional of a little bit of parmesan. You can use all pecorino if that’s what you prefer or have on hand. Be sure to use freshly grated cheese!
Pepper. I highly recommend using freshly cracked black pepper – not the finely ground stuff. The flavor will be much fresher.
Butter and oil. This is non-traditional in cacio e pepe – it is often made with literally just cheese and pepper (as the name implies), but blooming the pepper in the oil deepens the flavor and butter just really rounds out the flavors.
Serving suggestions
This gluten free cacio e pepe can be served all on its own (it’s giving girl dinner!), but I also love to serve it with steak and green beans for some more protein and veggies.
If you just want to go the veggie route, a side caesar salad is delicious or my massaged kale avocado salad is hearty and veggie packed.
How do I prevent the cheese from clumping together?
Cacio e pepe can be very finicky and is prone to clumping if the cheese does not properly emulsify. Be sure to finely grate the cheese by hand versus buying already grated cheese. It often has other additives that can change the final texture of the sauce.
Finally, be sure to toss the cooked pasta quickly once you add the cheese! This dish is best served hot and fresh, so prepare it right before you’re ready to serve.
More 30 minute meals!
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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!
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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