Gluten-Free Amatriciana

Name: Gluten-Free Amatriciana
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 320g (11,2 oz) Barilla® Gluten-free Spaghetti No. 5; 100 ml extra-virgin olive oil; 200 g grated Pecorino Romano cheese; to taste Salt and coarsely ground black pepper

Original Carbonara

Gluten-Free Amatriciana

21 minutes

Gluten Free

Gluten-free pasta has become a popular choice for those who have gluten intolerances or allergies. However, finding delicious and easy gluten-free recipes can sometimes be challenging. One classic Italian dish that has a gluten-free variation is Cacio e Pepe, a simple but flavorful pasta dish that combines Pecorino cheese and black pepper. In this article, we will provide a gluten-free Cacio e Pepe recipe and some variations to try.

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Ingredients

4 servings

320g (11,2 oz)Barilla^® Gluten-free Spaghetti No. 5

100 mlextra-virgin olive oil

200 ggrated Pecorino Romano cheese

to tasteSalt and coarsely ground black pepper

ALTERNATIVE VERSIONS

This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.

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

Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente".

Step 2

In a small pan toast the ground black pepper. Add a small cup of cooking water and turn off the heat.

Step 3

In a bowl, mix the Pecorino with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.

Step 4

Drain the pasta and put it in the pan with pepper and cooking water. Add the Pecorino mixture off the heat and toss it well. Serve hot.

Step 5

Drain the pasta and put it in the pan with pepper and cooking water. Add the Pecorino mixture off the heat and toss it well. Serve hot.