Spaghetti Cacio & Pepe: Gluten Free Version

pecorino cheese

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive than pecorino.

Start by boiling water in a pan.

Pour about 4 tablespoons of Extra Virgin Olive Oil into the pan.

Add black pepper to the oil; prefer grinding it for better flavor absorption.

Sift 1 tablespoon of corn starch into the boiling water to help create a creamier sauce.

When the oil starts to fry, turn off the heat.

Add salt to the boiling water.

Cook the gluten-free spaghetti in the boiling water for about 8 minutes, aiming for 'al dente' texture.

A couple of minutes before straining the pasta, add about one small ladle of pasta water into the pan with oil and black pepper.

Leave about three small ladles of pasta water when draining the spaghetti for the pecorino cheese cream.

Put the cooked spaghetti into the pan and stir to absorb the water, cooking over low heat.

In a bowl, take the reserved pasta water and stir with a whisk, gradually adding grated pecorino cheese until a creamy consistency is reached.

Stir the spaghetti again before adding the pecorino cream sauce to the pan.

Stir vigorously to mix the sauce perfectly with the spaghetti.

Serve the pasta and add the remaining sauce on top.

Finish by adding more black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens