Pasta al Cacio e Pepe

Pasta al Cacio e Pepe is a traditional Roman dish that highlights the simplicity of just a few ingredients: gluten-free pasta, Pecorino Romano cheese, and black pepper. This creamy and flavorful dish is perfect for a quick yet satisfying meal.

Ingredients

• Gluten-free pasta - 200 grams
• Pecorino Romano cheese - 100 grams, finely grated
• Freshly cracked black pepper - 1 teaspoon
• Salt - to taste
• Olive oil - 1 tablespoon
• Pasta cooking water - 1/2 cup

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente.
2. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
3. In a large mixing bowl, combine the finely grated Pecorino Romano cheese and freshly cracked black pepper.
4. Add the hot pasta directly to the bowl with the cheese and pepper, and quickly toss to combine, ensuring the cheese melts and coats the pasta.
5. Gradually add the reserved pasta cooking water, a few tablespoons at a time, to create a creamy sauce, tossing until the desired consistency is reached.
6. Drizzle with olive oil, adjust seasoning with salt if needed, and serve immediately, garnished with additional Pecorino Romano and black pepper.

Nutrition

• Calories: 640
• Protein: 20 g
• Carbs: 90 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Pecorino Romano cheese offers calcium and protein, supporting bone health.

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