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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|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|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Here are five easy steps for the perfect lactose-free cacio e pepe:
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
In a small pan, toast the ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
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.
- olive oil
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.
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Spaghetti No. 5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Pack size 500g