Total Prep Time: 10 Minutes
Total Cook Time: 15 Minutes
Cacio e Pepe is one of those classic pasta dishes that have to be made at some point. Some recipes have as little as 3 ingredients (Pasta, Parmesan, and Pepper). This recipe has a few more components, but it remains an easy dish to throw together with commonly found ingredients.
We made our Cacio e Pepe with our Gluten-Free spaghetti noodles. Unlike many gluten-free noodles, their shape held up to the heavy mixing that this recipe requires. Though we used gluten-free spaghetti, wheat spaghetti can be interchanged here with one exception. We've found that gluten-free noodles absorb salt in water much more than their glutinous counterparts. If you are using gluten-free noodles, we would suggest lightly salting your pasta water and adding salt if needed at the end. If you are using wheat pasta, salt as you would for any pasta, but remember that you will be using some of that water in your sauce.
12 oz. Gluten-Free Spaghetti*
2 Tbsp Unsalted Butter
2 Tbsp Fresh Ground Pepper
1/4 cup Heavy Cream
1 1/2 cups Parmesan, shredded
1 cup of pasta water reserved
Parmesan to top
Bring a lightly salted pot of water to boil. Cook gluten-free spaghetti for 8-10 minutes or until al-dente. reserve 1 cup of pasta water while draining.
Melt butter in a skillet set to medium heat. Add 1 and 1/2 Tbs fresh black pepper and cook, stirring frequently until aromatic, about 1 minute.
Stir in heavy cream and 3/4 cups pasta water. Bring the sauce to a simmer. Stir in 1 and 1/2 cups parmesan, let the cheese melt and the sauce thicken for about 3 minutes.
Stir in the Gluten-free pasta rapidly, coating it in the sauce completely, adding pasta water as needed. Stir in the remainder of the black pepper. Top with parmesan and basil if desired and serve immediately.
*Our Gluten-Free Pasta is available for purchase at New Seasons Markets throughout Oregon and Washington