Gluten-Free Cacio e Pepe

Ingredients

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• 1 lb gluten-free rice pasta Shop
• 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. 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. 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. 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. 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. 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

• Grate the Pecorino Romano as finely as possible and add it off the heat. In a very hot pan the cheese clumps instead of melting into a sauce.
• Cook the rice pasta in less water than usual. The starchier pasta water helps the cheese turn into a smooth, glossy sauce.
• Toast the black pepper in step 2 only until fragrant. Burnt pepper tastes bitter.

Common questions