Low Fat Cacio e Pepe
Indulge in the classic flavors of Italian cuisine with this healthier spin on the traditional Cacio e Pepe. Our Low Fat Cacio e Pepe recipe retains the irresistible creaminess of its namesake while using clever swaps to trim down the fat content—like a touch of olive oil spray and carefully measured Parmesan and Pecorino Romano cheeses. The dish features perfectly al dente spaghetti, coated in a luscious cheese sauce emulsified with reserved pasta water, and finished with freshly ground black pepper for bold, aromatic flavor. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights or a satisfying yet light indulgence. Serve it piping hot for a comforting meal that feels decadent without the guilt! Perfect for fans of wholesome Italian pasta recipes looking for lower-fat alternatives.
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Recipe Information
Ingredients
- 250 grams spaghetti
- 60 grams Parmesan cheese
- 40 grams Pecorino Romano cheese
- 2 teaspoons black pepper
- 2 sprays olive oil spray
- 1 teaspoon salt
- 100 milliliters pasta water
Instructions
Begin by boiling a large pot of water with 1 teaspoon of salt. Once boiling, add the spaghetti and cook until al dente according to package instructions, stirring occasionally.
While the pasta is cooking, finely grate both the Parmesan and Pecorino Romano cheeses and combine them in a mixing bowl.
Use a peppermill to coarsely grind 2 teaspoons of black pepper. If you don't have a peppermill, use pre-ground black pepper, but freshly ground is preferred for optimum flavor.
When the pasta is nearly done, carefully reserve about a cup of the pasta cooking water. Measure out 100 milliliters and set aside.
Drain the spaghetti and transfer it back into the pot on low heat. Quickly spray the spaghetti with the olive oil spray, about two sprays should suffice to lightly coat the pasta.
Add the reserved pasta water to the cheeses and stir rapidly to create a creamy cheese sauce. The heat from the pasta water will emulsify the cheese.
Pour the cheese sauce over the pasta, stirring vigorously to coat all strands evenly. The cheese should melt smoothly and blend with the pasta water to create a creamy consistency.
Sprinkle the freshly ground black pepper evenly onto the pasta, tossing again to combine thoroughly. Adjust the seasoning with additional salt if needed, but be cautious as the cheeses are salty.
Serve immediately on warm plates, ensuring each serving is garnished with an extra pinch of black pepper if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.4 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 174 mg | 4% | |
*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.
