Gluten-Free Spaghetti with Asparagus, Pecorino Romano and Peperoni Cru

This gluten-free spaghetti with asparagus, pecorino romano and peperoni cruschi is a spring recipe that proves gluten-free pasta can be sophisticated too: a velvety emulsion of asparagus and pecorino coats every strand of spaghetti, topped with sautéed asparagus tips and the crunchy, bitter, colourful touch of peperoni cruschi. A dish full of texture and character, ready in about 30 minutes.

⏱️ 30 minTotal time

🍽️ 3 peopleServings

🌿 Creamy and crunchyFlavour

🇮🇹 BasilicataOrigin

The key to this recipe lies in the quality of each ingredient: good gluten-free Rummo Spaghetti Nº3, made with the "Lenta Lavorazione" method that keeps its al dente bite, and authentic Pecorino Romano DOP, which gives body and flavour to the asparagus emulsion together with a good extra virgin olive oil.

Ingredients (for 3 people)

380 g gluten-free Rummo Spaghetti Nº3
1 bunch of asparagus (500 g)
1 clove of garlic
40 g pecorino romano
Extra virgin olive oil, to taste
Salt and pepper, to taste
20 g fried peperoni cruschi

Method

Wash the asparagus and cut off the woody end of the stalk. Also remove the fibrous outer layer from the lower part of the stalks with a peeler. Blanch the asparagus for a few minutes in salted boiling water with the peeled garlic clove. The cooking water will later be used to cook the spaghetti. Be careful with the amount of salt, as the pecorino will add plenty of saltiness to the emulsion.
Select the asparagus tips, which will be quickly sautéed in the pan (without breaking them), separating them from the already-cooked stalks.
Blend the cooked asparagus stalks with a couple of tablespoons of the cooking water, extra virgin olive oil, the boiled garlic clove, a teaspoon of salt and the 40 g of grated pecorino romano, blending everything until you get a smooth, velvety cream. Set aside.
Cook the spaghetti and sauté it in the pan together with this emulsion and the cooked asparagus tips cut in half, adding salt and pepper to taste. The cheese in the emulsion will melt with the heat of the pasta, creating a creaminess that binds everything perfectly.
Plate the spaghetti and top with the crumbled peperoni cruschi, to add a touch of colour, bitterness and crunchy texture.

Buon appetito!