High Protein Cacio e Pepe Pasta
Elevate your pasta night with this High Protein Cacio e Pepe Pasta, a wholesome twist on the classic Roman dish. This recipe combines the creamy, peppery flavors you love with the added benefits of high-protein pasta and crispy roasted chickpeas, making it perfect for a satisfying yet nutritious meal. Toasted black pepper and a luscious blend of Parmesan and Pecorino Romano cheeses create a velvety, restaurant-quality sauce, while the chickpeas add an irresistible crunch and plant-based protein boost. With a quick prep time of just 10 minutes, this dish is both weekday-friendly and impressive enough for entertaining. Perfect for anyone seeking a balanced, protein-packed take on a timeless comfort food.
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Recipe Information
Ingredients
- 250 grams High-protein pasta
- 1 can (400 grams) Canned chickpeas
- 2 tablespoons Olive oil
- 2 teaspoons Freshly ground black pepper
- 100 grams Grated Parmesan cheese
- 50 grams Grated Pecorino Romano cheese
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 200°C (400°F). Drain and rinse the canned chickpeas. Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast in the oven for about 15 minutes until crispy.
While the chickpeas are roasting, bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water and then drain the pasta.
In a large non-stick pan, toast the freshly ground black pepper over medium heat for about 1 minute until fragrant. Add another tablespoon of olive oil to the pan and then add the drained pasta, tossing to coat in the olive oil and pepper.
Reduce the heat to low and add half of the reserved pasta water, the grated Parmesan cheese, and the grated Pecorino Romano cheese. Stir continuously to melt the cheeses and create a creamy sauce, adding more reserved pasta water as necessary to reach your desired consistency.
Once the pasta is well-coated in the sauce, add in the roasted chickpeas and toss to combine. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra cheese and black pepper if desired.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 15.0 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1857 mg | 143% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
