Best Gluten Free Cacio e Pepe

1. In a wide pot, bring water to a boil, ensuring there is enough water to boil the pasta but not too much, so it remains starchy. Add salt to the water.

2. Add Banza Brown Rice Spaghetti to the boiling water and cook according to the box instructions, 11-13 minutes. Rinse once cooked, but reserve the pasta water for the sauce.

3. While the pasta is cooking, in a separate pan over medium heat, add fresh cracked pepper and toast it for 1 minute until fragrant.

4. Add 1 ladle of pasta water to the pan with the toasted pepper.

5. Add the cooked pasta to the pan. Move it around with tongs and shake the pan, adding pasta water as needed to maintain starch for the sauce.

6. In a separate bowl, mix the pecorino romano with a small amount of the pasta water to form a paste.

7. Once the pasta and sauce are well combined, turn off the heat. Wait 30 seconds before adding the pecorino mixture to avoid breaking the sauce, then add it to the pan and stir with tongs to form a creamy sauce.

8. Serve and enjoy.