Low FODMAP Gluten Free Cacio e Pepe

Few dishes feel as luxurious as a bowl of perfectly sauced pasta, and this Roman classic delivers that silky, peppery magic with just a handful of ingredients. The swap to gluten-free corn or rice spaghetti is the key move here — it keeps the dish compliant without sacrificing the satisfying chew you need to carry that glossy cheese sauce. Aged hard cheeses like Pecorino Romano and Parmesan are naturally low in lactose, so they melt into the starchy pasta water beautifully and won't trigger the digestive grief that softer dairy often causes. The technique matters: toasting the cracked peppercorns first coaxes out a deep, smoky heat, and adding the cheese off the heat in two additions is what creates that restaurant-worthy, clinging sauce rather than a clumpy mess. No garlic, no onion, no hidden high-FODMAP additions — just pepper, cheese, pasta water, and a little olive oil doing all the heavy lifting. It comes together in about the time it takes to boil water, and serves four generously, making it an easy weeknight win that genuinely feels like a treat.

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