Gluten Free Spaghetti Cacio e Pepe

Total time30 min

Prep time10 min

Cook time20 min

5.0

(21)

Cacio e pepe is one of those Roman classics that feels almost too simple to be this good — just pepper, cheese, pasta, and technique. The real magic here is in the method: toasting the cracked black peppercorns in olive oil until fragrant, then building a silky emulsified sauce from butter, starchy pasta water, and a generous combination of finely grated Pecorino Romano and Parmesan. That careful layering of cheese in stages, with tongs working overtime, is what keeps everything glossy and clump-free rather than gluey. Using gluten free spaghetti means the dish is completely accessible without any substitutions that feel like a compromise — you still get that satisfying al dente bite that makes the sauce cling properly to every strand. Reserving plenty of pasta water is the secret weapon here, giving you control over the sauce consistency right up until the moment it hits the bowl. This recipe serves four and comes together in the time it takes to boil a pot of water, making it an ideal weeknight dinner that feels far more impressive than the effort involved.

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Ingredients

4 servings

12 oz gluten free spaghetti
1 tbsp kosher salt
2 tsp whole black peppercorns, coarsely cracked
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
3 oz pecorino romano, finely grated (about 1 ½ cups)
2 oz parmesan, finely grated (about 1 cup)

Instructions

1
Bring a large pot of water to a boil. Add the kosher salt, then cook the gluten free spaghetti according to package directions until just al dente — tender but with a slight resistance at the center. Reserve at least 1 1/2 cups of the starchy pasta water before draining.
2
While the pasta cooks, heat a 12-inch skillet over medium heat. Add the olive oil and cracked black pepper and cook, stirring occasionally, until the pepper is fragrant and lightly toasted, about 2 minutes.

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