Gluten-Free Cacio E Pepe
A recipe we all know and love: Gluten-Free Cacio E Pepe. The story of OUR version started at this little corner restaurant in New York City that we had absolutely fallen in love with at first bite (and sip!). It was late September, the leaves were just beginning to change, and the weather was warm. We sat outdoors and had immediately ordered a bottle of wine to share and two plates of their Cacio E Pepe.
To say the entire experience was magical – from the atmosphere to the food – would be an understatement. It was everything we had wanted a pasta to be in that moment and more. The freshly cracked black pepper was strong but not overpowering, the butter was deliciously incorporated into a light coating over each noodle, and all of the elements combined were so simple it felt impossible.
Why Gluten-Free Cacio E Pepe?
After that moment of bliss, we made a point to return to our cozy little corner every time Kim came to visit. It became a tradition to open our weekend reunions in that way, and wouldn’t be a proper trip without a glass of wine in hand and an outdoor table.
Thus: our journey to creating a Gluten-Free Cacio E Pepe recipe for Moments that was just as fabulous, so we could enjoy the cozy corner even when we weren’t together. Our recipe mimics that same simply delicious, uncomplicated bite, but with some added creaminess and at-home ease. It takes minutes to make, only a few ingredients, and little-to-no equipment. Perfect for whipping up in your pjs.
Top with another crackle of freshly ground black pepper and a sprinkle of Parmesan Reggiano. Trust us, every bite is a dream. And for that input, the output is majorly majorly impressive. Enjoy!
Gluten-Free Cacio e Pepe
Ingredients
- 12 ounces gluten free pappardelle, linguine or spaghetti * we prefer the thicker pasta
- 6 tablespoons good, unsalted butter *like Plugra
- 2 teaspoons coarsely cracked black pepper
- 1 cup finely gated Parmigiano-Reggiano
- 1/2 cup Pecorino Romano
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the pepper and cook, swirling the pan, until it begins to sizzle, about 1 minute. Set aside.
- When the pasta is al dente, use tongs to transfer it to the frying pan and place the pan over low heat. Add Parmigiano and 1/2 cup of the pasta cooking water to the frying pan and, with tongs, immediately toss the pasta until the cheese melts; you want to keep everything moving so the cheese doesn't sink to the bottom of the pan and start clumping. If a film of cheese begins to form on the bottom of the pan, reduce the heat and continue tossing. Add more pasta cooking water as necessary; the sauce should be creamy and emulsified and coat each strand of the pasta.
- Remove from the heat, stir in Pecorino, and toss to coat. Transfer to bowls and serve hot.
