Gluten-Free Cacio e Pepe (pasta with pepper and grated cheese)
Oct 04, 2018, Updated Nov 14, 2020
Cacio e Pepe is a quick and tasty Roman Pasta Dish with a creamy, stirred peppery sauce ~ which is getting a little makeover. I’ve added roasted zucchini and chopped garlic to the traditional recipe ~ delicious!
This gluten-free spaghetti is the best I’ve tried… use traditional pasta too.
I’ve changed up the classic recipe (yes, I dare to do so!) to add a healthier profile with lots of oven roasted zucchini and chopped garlic. This is a great technique to get your required daily vegetables – and it tastes great… totally complements the pasta.
Ingredients
- ½ pound white rice spaghetti, I used Pasta Joy brand
- 1 ½ cups pasta water (more if needed)
- 3 tablespoons extra virgin olive oil
- 2 ½ teaspoons freshly cracked black pepper, medium grind, more to taste
- 2 ½ teaspoons fresh garlic, peeled and small chop
- ½ cup Parmigiano Reggiano cheese, grated
- 1 cup Pecorino Romano, grated
- 2 medium-large zucchini, one yellow, one green - cut into 2" x 1/2" " batonnetes
- 1 teaspoon extra virgin olive oil
- 1 pinch salt & pepper
- 2 tablespoons garlic scapes, thinly sliced, or chives
Instructions
- Before preparing the pasta, and easy sauce ~ Roast the Squash: Heat the oven to 400 degrees. Add the zucchini, 1 t. oil, salt & pepper to a rimmed sheet pan. Mix all together to coat evenly. Roast in the oven for 20 minutes, tossing the zucchini once until golden on the outside and caramelized. Set aside.
- Cook the pasta in plenty of salted water until al dente (will cook for a minute longer in the sauce.)
- While the pasta cooks - Prepare the Sauce: In a heavy, wide skillet, heat 3 T. olive oil and pepper over very low heat for one minute. Add the garlic, stir and cook for just two minutes, yet do not color the garlic.
- Take 2 cups of "pasta water" out of the pot and drain the pasta (do not rinse !)
- Add 1 1 /2 cups of the pasta water (not yet the full 2 cups) to the pan, bring to a boil. Quickly add the pasta, turn heat down to a simmer - and stir for one minute. Remove from heat, add the 2 cheeses and stir briskly until a creamy sauce is formed. Add the remaining 1/2 cup of water, tablespoon at a time to achieve a creamy sauce, if needed.
- Toss the zucchini into the pasta, mix well and add to a platter or individual bowls. Garnish with sliced garlic scapes or fresh-cut chives. (Basil leaves are a nice garnish as well.) Best made and eaten at once.
- If reheating - save some pasta water, add at little to achieve a creamy sauce.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
