Gluten free

cacio e pepe by kalejunkie



one package Eat Banza Chickpea Spaghetti pasta
3 tb Organic Pastures Raw Salted Butter
1 tb olive oil
2/3 cup raw parmesan cheese
1 egg yolk
2 tsp ground black pepper

I don’t only eat cookies and brownies, people. If you are like me and have nothing left in your fridge because it’s Sunday, then make this CACIO E PEPE for dinner tonight and call it a day. This dish is THE way to my heart! Nope, it’s not vegan and it’s not paleo—I used raw parmesan, an egg yolk, and raw butter, but I made it gluten free by using chickpea pasta, so at least I’ve got that going for me. Honestly, if you don’t have a food sensitivity to these things, this is comfort food at its finest!!!. Pair it with a glass of wine and live a little.



Boil water in a large pot on the stove.
Prepare pasta according to package instructions, reserving 2/3 cup of the pasta water.
In a medium skillet, add the olive oil and butter.
Once melted, add the black pepper, and stir for about one minute.
Next add half of the reserved water and let simmer for about two minutes.
Add the cooked pasta and coat well.
Finally, add the egg yolk and parmesan cheese, using tongs to make sure all of the spaghetti is evenly coated.
Plate and add more cheese and pepper to taste.
You can add salt, but I find that it’s salty enough from the parmesan.