Low Sodium Cacio e Pepe
Discover the bold flavors of this Low Sodium Cacio e Pepe—a healthier twist on the Italian classic that's just as indulgent as the original. Perfect for those watching their sodium intake, this recipe swaps traditional cheeses for low-sodium grated Parmesan and Pecorino Romano, creating a rich, creamy sauce that clings perfectly to al dente spaghetti. Freshly cracked black pepper takes center stage, adding an aromatic depth when toasted in olive oil and unsalted butter. The magic happens with a splash of reserved pasta water, transforming simple ingredients into a luscious, gourmet-quality dish in under 30 minutes. Whether you're craving comfort food or hosting a sophisticated dinner, this low-sodium pasta delight is sure to impress!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 1 cup Grated Parmesan cheese, low sodium
- 1 cup Grated Pecorino Romano cheese, low sodium
- 2 tbsp Freshly cracked black pepper
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 cup Water from pasta
Instructions
Bring a large pot of water to a boil. Note: Do not add salt to the water to keep the dish low in sodium.
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
While the pasta cooks, combine the grated low sodium Parmesan and Pecorino Romano cheeses in a large mixing bowl.
In a large skillet over medium heat, add the olive oil and unsalted butter. Once the butter is melted and starts to bubble slightly, add the freshly cracked black pepper. Toast the pepper for about 1-2 minutes, stirring frequently to release its flavors.
When the pasta is almost done, reserve 1 cup of the pasta cooking water.
Drain the spaghetti and immediately transfer it to the skillet with the toasted pepper. Toss the pasta to coat it well with the pepper-infused oil.
Turn off the heat and add the cheese mixture to the skillet. Gradually add reserved pasta water, tossing the pasta continuously until a creamy sauce forms. The starch from the pasta water will help emulsify the sauce.
Check the consistency of the sauce; it should cling smoothly to the spaghetti. Add more pasta water if necessary to reach the desired creaminess.
Serve immediately, garnished with extra cracked black pepper if desired.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 3.2 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 5112 mg | 393% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 801 mg | 17% | |
*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.
