Gluten Free Cacio e Pepe Recipe
Servings: 2 Servings
Calories: 874kcal
Ingredients
- 2 teaspoons kosher or fine sea salt
- 12 ounces Sam Mills gluten free corn and rice spaghetti
- 2 teaspoons freshly ground black pepper plus more for serving
- ½ cup grated Pecorino Romano cheese plus more for serving
- 3 tablespoons extra-virgin olive oil plus more for serving
Instructions
- In a large, deep skillet, bring 4½ cups water and the salt to a boil. Add the pasta and let it boil until the pasta is al dente and almost all the water has absorbed, about 10 minutes. Stir in 2 teaspoons pepper then take off the heat and stir in ½ cup cheese and 3 tablespoons olive oil.
- Serve immediately with extra cheese, pepper, and olive oil.
Nutrition
Calories: 874kcal | Carbohydrates: 125g | Protein: 23g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 2719mg | Potassium: 48mg | Fiber: 3g | Vitamin A: 105IU | Calcium: 275mg | Iron: 2.6mg