Low Fat Cacio e Pepe
Indulge in the creamy comfort of classic Italian cuisine with this lightened-up Low Fat Cacio e Pepe recipe! This dish delivers all the bold flavors of the traditional Roman favorite while keeping things lighter, thanks to a clever balance of Parmesan and Pecorino Romano cheeses and a touch of olive oil spray. Perfectly al dente spaghetti is coated in a silky, cheese-infused pasta water sauce, made with no added cream or heavy butter, while freshly cracked black pepper adds a spicy, aromatic kick. Ready in just 25 minutes and made with only a handful of ingredients, this quick and easy low-fat pasta recipe is ideal for busy weeknights or date-night dinners. Serve immediately on warm plates for the ultimate dining experience, and don’t forget an extra sprinkle of pepper for that signature finishing touch.
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Ingredients
- 250 grams spaghetti
- 60 grams Parmesan cheese
- 40 grams Pecorino Romano cheese
- 2 teaspoons black pepper
- 2 sprays olive oil spray
- 1 teaspoon salt
- 100 milliliters pasta water
Directions
Step 1
Begin by boiling a large pot of water with 1 teaspoon of salt. Once boiling, add the spaghetti and cook until al dente according to package instructions, stirring occasionally.
Step 2
While the pasta is cooking, finely grate both the Parmesan and Pecorino Romano cheeses and combine them in a mixing bowl.
Step 3
Use a peppermill to coarsely grind 2 teaspoons of black pepper. If you don't have a peppermill, use pre-ground black pepper, but freshly ground is preferred for optimum flavor.
Step 4
When the pasta is nearly done, carefully reserve about a cup of the pasta cooking water. Measure out 100 milliliters and set aside.
Step 5
Drain the spaghetti and transfer it back into the pot on low heat. Quickly spray the spaghetti with the olive oil spray, about two sprays should suffice to lightly coat the pasta.
Step 6
Add the reserved pasta water to the cheeses and stir rapidly to create a creamy cheese sauce. The heat from the pasta water will emulsify the cheese.
Step 7
Pour the cheese sauce over the pasta, stirring vigorously to coat all strands evenly. The cheese should melt smoothly and blend with the pasta water to create a creamy consistency.
Step 8
Sprinkle the freshly ground black pepper evenly onto the pasta, tossing again to combine thoroughly. Adjust the seasoning with additional salt if needed, but be cautious as the cheeses are salty.
Step 9
Serve immediately on warm plates, ensuring each serving is garnished with an extra pinch of black pepper if desired.
Nutrition Facts
| Serving size | (460.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 807.0 |
| Total Fat 33.0g | 0% |
| Saturated Fat 19.9g | 0% |
| Cholesterol 89.1mg | 0% |
| Sodium 3394.4mg | 0% |
| Total Carbohydrate 84.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 2.4g | |
| Protein 47.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1012.0mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 174.4mg | 0% |
Source of Calories