Low Fat Cacio e Pepe Pasta
Indulge in the classic flavors of Italy with a health-conscious twist in this irresistible Low Fat Cacio e Pepe Pasta recipe! Made with hearty whole wheat spaghetti, a lighter blend of Pecorino Romano and Parmesan cheese, and a drizzle of extra-virgin olive oil, this dish proves that comfort food can still be guilt-free. Freshly cracked black pepper, lightly toasted for depth, takes center stage, creating a silky, aromatic sauce that coats every strand of pasta. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or elegant gatherings. Garnished with fresh parsley for a burst of color, it’s a wholesome take on the traditional Roman favorite. Perfect for fans of healthy pasta recipes, Italian cuisine, and simple yet delicious meals.
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Recipe Information
Ingredients
- 300 grams whole wheat spaghetti
- 60 grams grated Pecorino Romano cheese
- 20 grams grated Parmesan cheese
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 tablespoon fresh parsley (for garnish, optional)
Instructions
Fill a large pot with water, add the salt, and bring to a boil over high heat. Once boiling, add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, heat a large, deep skillet over medium heat. Add the freshly cracked black pepper and toast for about 1 minute until it becomes fragrant, being careful not to burn it.
Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta.
Add the cooked pasta to the skillet with the toasted pepper. Drizzle the olive oil over the pasta and toss to coat evenly.
Reduce the heat to low, then add the grated Pecorino Romano and Parmesan cheese, tossing the pasta continuously to create a creamy sauce. If the mixture seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until the sauce reaches the desired creamy consistency.
Continue tossing the pasta and sauce together, allowing the cheese to melt and combine with the pasta water, forming a silky coating over the spaghetti.
Once the pasta is evenly coated with the cheese and pepper sauce, remove from heat and taste for seasoning. Adjust pepper or add a pinch of salt if needed.
Serve the Low Fat Cacio e Pepe Pasta immediately, garnishing with fresh parsley if desired.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 2.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 996 mg | 77% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 706 mg | 15% | |
*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.
