Low Fat Spaghetti Cacio e Pepe
Indulge in the creamy, savory goodness of this Low Fat Spaghetti Cacio e Pepe, a healthy twist on the classic Italian dish that's packed with flavor but lighter on calories. Using whole wheat or gluten-free spaghetti, reduced-fat Pecorino Romano cheese, and a velvety sauce made with unsalted chicken or vegetable stock, this recipe delivers all the comfort of traditional cacio e pepe with a nutritious spin. Freshly ground black pepper is gently toasted in a hint of olive oil to release its aromatic depth, while the reserved pasta water ensures a perfectly silky finish. Ready in just 20 minutes, this quick and easy low-fat pasta is perfect for busy weeknights or elegant dinners alike. Garnish with extra Pecorino and black pepper for a restaurant-worthy presentation. Keywords: low-fat spaghetti cacio e pepe, healthy Italian recipe, quick dinner ideas, light pasta recipes.
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Recipe Information
Ingredients
- 200 grams spaghetti (whole wheat or gluten-free if desired)
- 60 grams grated Pecorino Romano cheese (reduced-fat if available)
- 1.5 teaspoons freshly ground black pepper
- 1 teaspoon olive oil
- 100 milliliters unsalted chicken or vegetable stock
- 0.5 teaspoons salt
Instructions
Bring a large pot of water to a boil and add the salt.
Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
In a small saucepan, heat the olive oil over medium heat. Add the freshly ground black pepper and gently toast it for about 1 minute to release its flavor.
Add the chicken or vegetable stock to the saucepan and allow it to heat up for 2-3 minutes. This will serve as the base for a lighter sauce.
Reduce the heat to low and whisk in the grated Pecorino Romano cheese in small batches, stirring constantly to create a smooth, creamy mixture. Avoid overheating to prevent the cheese from clumping.
Add the reserved pasta cooking water a little at a time to loosen the sauce if needed, ensuring it achieves a silky texture.
Toss the cooked spaghetti in the sauce until well coated.
Serve immediately, garnished with an extra sprinkle of Pecorino Romano and freshly ground black pepper if desired. Enjoy your low-fat Spaghetti Cacio e Pepe!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 1.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 587 mg | 45% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 194 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.
