Gluten-Free Cacio e Pepe
By the Gluten Free Recipes team ·
The creamy, peppery delight of classic Cacio e Pepe, reimagined for a gluten-free diet. This dish features perfectly cooked rice pasta enveloped in a rich, emulsified sauce, showcasing the simple yet profound flavors of Pecorino Romano and freshly cracked black pepper.
At a glance: This medium dinner recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 6 ingredients — including gluten-free rice pasta, olive oil, pecorino romano cheese — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cacio e Pepe: When preparing this dinner recipe, to prevent cross-contamination with gluten, ensure your gluten-free rice pasta is prepared in a clean pot with fresh water. Always verify that your Pecorino Romano cheese and any other packaged ingredients are certified gluten-free, as formulations can change and cross-contamination can occur during manufacturing In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cacio e Pepe: This recipe is naturally gluten-free, relying on rice pasta and carefully selected dairy. It avoids all gluten-containing grains.
Ingredients
- 1 lb gluten-free rice pasta
- 1 tbsp olive oil
- 1 cup Pecorino Romano cheese, finely grated
- 1 tbsp black pepper, freshly cracked
- 1 tsp salt
- 1 cup reserved pasta water
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the gluten-free rice pasta and cook according to package directions until al dente, typically about 8-10 minutes. Before draining, carefully reserve about 1 cup of the starchy pasta water, as this is crucial for creating the sauce's creamy texture.
- 2
While the pasta cooks, in a large skillet or sauté pan, heat the olive oil over medium heat. Add the freshly cracked black pepper and toast it for about 1-2 minutes until fragrant, being careful not to burn it. This step awakens the pepper's aromatic oils.
- 3
Drain the cooked gluten-free rice pasta and immediately add it to the skillet with the toasted black pepper. Toss the pasta to coat it evenly with the pepper-infused oil.
- 4
Gradually add the finely grated Pecorino Romano cheese to the pasta, tossing continuously. Begin by adding about half of the cheese and a splash of the reserved pasta water. Continue to toss vigorously, adding more cheese and pasta water a little at a time, until a smooth, emulsified, and creamy sauce forms that coats every strand of pasta. This process should take about 5-7 minutes.
- 5
Taste the Cacio e Pepe and adjust seasoning with additional salt or black pepper if desired. Serve immediately, garnished with extra Pecorino Romano cheese and a final sprinkle of black pepper, for a truly authentic and satisfying gluten-free experience.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Cook GF pasta to al dente and rinse briefly under cold water to stop cooking and reduce stickiness.
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