Lactose-free Cacio e pepe
Open recipes
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.
Open Recipes
The world is becoming more inclusive. Food should too. More Open Recipes coming soon.
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.
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."
- Spaghetti
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.