Low FODMAP Gluten Free Spaghetti 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
- 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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