For a twist on the classic dish, this cacio e pepe is made with gluten-free spaghetti and hot broth and features a peppercorn medley along with Romano & Parmesan cheese.
Cook spaghetti according to package directions until al dente.
While the pasta is cooking, heat the broth in a sauce pan until hot.
Also while the pasta is cooking, toast the peppercorns in a deep sauté pan for 3-5 minutes over medium-high heat, stirring occasionally. Set aside to cool. Once cooled, grind peppercorns with mortar and pestle.
When the pasta is done, add butter, 1 ½ cups of broth and the ground pepper to the sauté pan and bring to a simmer.
Add the pasta to the simmering mixture and toss with tongs to coat.
Add the cheese little by little while constantly tossing pasta until melted.
Add more broth if necessary to achieve creamy consistency. Stir and continue cooking over medium heat until broth is absorbed.
Garnish and serve.
Notes
*Note that Romano cheese is often not considered vegetarian and some Parmesan brands are not either. Check labels for vegetarian-friendly options. If you are unable to find a vegetarian-friendly Romano, you can replace it with a vegetarian-friendly Asiago cheese (or use all vegetarian-friendly Parmesan). The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated without the optional vegan butter.