Low Sodium Spaghetti Cacio e Pepe
Indulge in the elegant simplicity of Low Sodium Spaghetti Cacio e Pepe, a reimagined take on the classic Italian dish tailored for heart-healthy living. This low sodium recipe swaps salted water and traditional Pecorino Romano for unsalted spaghetti and a low-sodium version of the cheese, without sacrificing flavor. Freshly cracked black pepper takes center stage, toasted in buttery goodness to bring out its aromatic richness. A creamy cheese sauce made with reserved pasta water binds the delicate strands of al dente spaghetti, creating a velvety masterpiece that feels indulgent yet is mindful of salt intake. Ready in just 25 minutes, this quick and savory dish is perfect for busy weeknights or refined dinner gatherings, with bold flavors that pair beautifully with a simple fresh salad or roasted vegetables.
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Recipe Information
Ingredients
- 12 oz Spaghetti (unsalted)
- 1.5 cups Pecorino Romano cheese (low sodium, finely grated)
- 2 tsp Freshly cracked black pepper
- 2 tbsp Unsalted butter
- 1.5 cups Reserved pasta water (hot)
Instructions
Bring a large pot of water to a boil, but do NOT add salt to the water to keep the dish low sodium.
Cook the spaghetti according to the package instructions until al dente (firm to the bite). This should take about 8-10 minutes.
Before draining the spaghetti, reserve 1.5 cups of the cooking water in a heatproof measuring cup and set aside. Then, drain the pasta.
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the freshly cracked black pepper and toast it lightly for 1-2 minutes to release its aroma.
Lower the heat and add 1 cup of the reserved pasta water to the skillet. Gradually whisk in the grated Pecorino Romano cheese until it forms a creamy sauce. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until it reaches the desired consistency.
Add the drained spaghetti to the skillet and toss it gently to evenly coat the pasta with the sauce.
Taste and adjust if necessary, keeping in mind that the cheese naturally provides some saltiness, so additional salt is not needed.
Serve immediately, garnished with extra cracked black pepper if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 1.9 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 3632 mg | 279% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 584 mg | 12% | |
*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.
