Low Sodium Cacio e Pepe Pasta
Transform your classic Italian comfort food into a heart-healthy delight with this Low Sodium Cacio e Pepe Pasta recipe. Perfectly al dente spaghetti is coated in a luscious, creamy sauce crafted from low-sodium Parmesan and Pecorino Romano cheeses, unsalted butter, and fragrant freshly cracked black pepper. A touch of garlic powder and optional lemon zest elevates the classic flavors with a subtle complexity, all while keeping the sodium content in check. This quick and easy recipe, ready in under 30 minutes, is a guilt-free choice for weeknight dinners or elegant gatherings. Garnish with freshly chopped parsley for the perfect finishing touch and savor every bite of this sophisticated yet wholesome dish.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 2 tablespoons Unsalted butter
- 1 tablespoon Extra-virgin olive oil
- 2 teaspoons Freshly cracked black pepper
- 1.5 cups Grated Parmesan cheese (preferably low-sodium)
- 1 cup Grated Pecorino Romano cheese
- 0.5 teaspoon Garlic powder
- 1 teaspoon Lemon zest (optional)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a rolling boil. Add the spaghetti and cook until al dente according to the package instructions. Remember not to add any salt to the cooking water to keep the sodium level low.
While the pasta is cooking, heat the unsalted butter and olive oil in a large skillet over medium heat.
Add the freshly cracked black pepper to the skillet and toast it in the butter and oil for 1-2 minutes until it becomes aromatic.
Reserve 1 cup of pasta water and then drain the pasta.
Add the cooked spaghetti to the skillet with the butter and pepper mixture.
Reduce the heat to low, then add 1/2 cup of the reserved pasta water to the skillet and toss the spaghetti to coat evenly.
Gradually add the grated Parmesan and Pecorino Romano cheeses to the skillet, continuously tossing the pasta to evenly coat and melt the cheese into a creamy sauce. Add more reserved pasta water as needed to achieve desired consistency.
Sprinkle the garlic powder over the pasta and mix well.
If you'd like a hint of brightness, stir in the lemon zest at this point.
Serve the Low Sodium Cacio e Pepe hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 8310 mg | 361% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.4 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6642 mg | 511% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 720 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.
