Gluten Free Cacio e Pepe
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Learn more →Ingredients
4 servings
- 12 oz gluten free spaghetti
- 1 tbsp kosher salt
- 2 tsp whole black peppercorns, coarsely cracked
- 1 tbsp olive oil
- 2 oz pecorino romano, finely grated (about 1 cup)
- 2 oz parmesan, finely grated (about 1 cup)
Instructions
- 1
Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free spaghetti according to package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 1/2 cups of the starchy pasta water and set it aside. Drain the pasta.
- 2
While the pasta cooks, toast the cracked black peppercorns in a dry 12-inch skillet over medium heat, stirring frequently, until fragrant and lightly smoking, about 2 minutes. Add the olive oil and swirl to coat.
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