Pasta cacio e pepe Lactose-free
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Pasta cacio e pepe Lactose-free
21 minutes total
Cacio e Pepe is a classic Roman pasta dish that has become popular worldwide. However, the traditional recipe includes Pecorino Romano cheese, which is unsuitable for those who are lactose intolerant. Here, we will provide a Cacio e Pepe recipe that uses Parmigiano Reggiano cheese instead and is just as delicious as the original.
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Ingredients
Serves 4
| 320g | Barilla Spaghetti No.5 |
| 200g | Parmigiano Reggiano cheese, grated |
| 100ml | Extra Virgin Olive Oil |
| TIP | Salt, freshly ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Boil a large pot of salted water. Once the water is boiling, cook the Spaghetti according to the instructions on the pack.
- Spaghetti
Step 2
While the pasta is cooking, add the grated Parmigiano in a mixing bowl with a good handful of black pepper and two tablespoons of Extra Virgin Olive Oil.
- Ground black pepper
Step 3
Once the pasta is cooked, set aside some cooking water, and drain. Add the reserved cooking water to the mixing bowl and allow the cheese to melt into a creamy consistency.
- Parmigiano
- olive oil
Step 4
Toss the Spaghetti in the mixing bowl and mix well until combined with the sauce. Serve with an extra helping of black pepper.
Tip
With our delicious recipe for lactose-free Cacio e Pepe, those who are lactose-intolerant, or trying to reduce their dairy intake, can still enjoy the classic Italian dish. By using Parmigiano Reggiano, which is lactose-free when prepared according to the PDO requirements, you can replicate the flavour and texture of the original recipe without any worries. Give it a try and savour the delicious taste of this traditional dish.