Lactose-free Cacio e pepe
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Lactose-free Cacio e pepe
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, making it unsuitable for those who are lactose intolerant. Here, we will provide a Cacio e Pepe recipe that uses lactose-free Pecorino Romano cheese and is just as delicious as the original.
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Ingredients
Serves 4
320g (11,3 oz) | Barilla® Spaghetti No. 5 |
100 ml | extra-virgin olive oil |
200g | grated Lactose Free Pecorino Romano cheese |
to taste | Salt and coarsely 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. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
ALTERNATIVE VERSIONS
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Method
Step 1
Here are five easy steps for the perfect lactose-free cacio e pepe:
Step 2
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
Step 3
In a small pan, toast the ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
Step 4
In a bowl, mix the lactose-free Pecorino with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- Pecorino
- olive oil
Step 5
Drain the pasta and put it in the pan with pepper and cooking water. Add the lactose-free Pecorino mixture off the heat and toss it well. Serve hot.
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.