Gluten-free Pasta with cheese and pepper recipe

Learn how to prepare a delicious gluten-free pasta sauce with cheese and pepper and don’t be fooled, because although it is a quick and easy recipe, the result is exquisite.

The famous Italian cacio e pepe recipe combines the flavor of cheese, usually Parmesan, Grana Padano or any variety of intensely flavored aged cheese, with a nice touch of fresh pepper. But another strong point of this recipe is how easy it is to prepare, it hardly needs any ingredients or preparation time, in fact I assure you that when you try it you will start to prepare it very often.

Apart from this, we take advantage of this step-by-step recipe to prepare gluten-free pasta made from lentil flour. Although the sauce is intended to be combined with a traditional wheat pasta, the union of these flavors is not bad at all, so if you need recipes for celiac you can write this down without problems.

Enough of the introduction and we are now going to prepare our gluten-free pasta with cheese and pepper. Let’s do it!

Ingredients to make Gluten-Free Pasta with Cheese and Pepper:

50 grams of grated Parmesan cheese
1 tablespoon freshly ground pepper

1 pinch of salt
½ small glass of cooking water (paste)
100 grams of gluten-free pasta

How to make Gluten-Free Cheese and Pepper Pasta:

The first thing we will do is gather the ingredientsto make gluten-free fusilli’s and the famous Italian cacio e pepe sauce.
Remember to check the labels of all products to verify that everything is gluten-free.

The amount of cheese and pepper can be varied to taste, but don’t go short on the pepper because the idea is that its flavor is felt in the dish.
As for gluten-free pasta, you can use any variety; I have decided to buy pasta made with lentil flour that is great, although if you feel like it and have time you can make your own pasta
To make the pasta, heat enough water with a pinch of salt in a pot over high heat.

When it is boiling, add the pasta and let it cook for 5 minutes.
It is very important that you check the manufacturer’s recommendations on the pasta packaging, since as it is gluten-free pasta, the cooking time may be different, as in the case of pasta made with cornmeal and rice
The amount of dry pasta per person is between 80 and 100 grams, so make your calculation based on this data if you are going to cook this recipe for pasta with cheese and pepper for more people.

While the pasta is being made, we place the cheese together with the pepperin a large enough bowl.
As you can see, this cheese and pepper sauce does not need any other ingredients, so it is important that the pepper you use is freshly ground.
If you want you can use a mill of various types of pepper.

When the pasta is ready, we must not drain it as if it were ordinary pasta, what we must do is turn off the heat and remove the pasta with a slotted spoonto place it directly in the bowl with the cheese and pepper.
Then add a little of the pasta cooking water in the bowl and stir everything until a sauce is formed.
You can add more cooking water if you consider it necessary.

At this point you should taste the pasta and the sauce to ensure that the flavors are to your liking, don’t forget that the flavor of the pepper should be noticeable.
And it is that easy to prepare the famous cacio e pepe pasta, which in this case, we have prepared with wonderful gluten-free lentil pasta.
Serve the gluten-free pasta with cheese and pepperimmediately on your plate and garnish with a couple of cherry tomatoes.