Low Fat Cacio e Pepe Pasta

Indulge in the rich, comforting flavors of Italian cooking with this Low Fat Cacio e Pepe Pasta, a lightened-up take on the classic Roman dish. Made with wholesome whole wheat spaghetti, fragrant freshly cracked black pepper, and a blend of Pecorino Romano and Parmesan cheeses, this recipe delivers all the creamy, cheesy goodness you crave with a healthier twist. By using just a touch of extra-virgin olive oil and reserving pasta water to create a velvety sauce, this dish achieves indulgence without the guilt. Ready in just 30 minutes and perfect for busy weeknights, this effortless yet elegant pasta is a must-try for lovers of simple, authentic flavor. Garnish with fresh parsley for a burst of color and a hint of freshness, and savor every bite of this low-fat pasta delight!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams whole wheat spaghetti
• 60 grams grated Pecorino Romano cheese
• 20 grams grated Parmesan cheese
• 2 tablespoons freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 1 tablespoon fresh parsley (for garnish, optional)

Directions

Step 1

Fill a large pot with water, add the salt, and bring to a boil over high heat. Once boiling, add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes.

Step 2

While the pasta is cooking, heat a large, deep skillet over medium heat. Add the freshly cracked black pepper and toast for about 1 minute until it becomes fragrant, being careful not to burn it.

Step 3

Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta.

Step 4

Add the cooked pasta to the skillet with the toasted pepper. Drizzle the olive oil over the pasta and toss to coat evenly.

Step 5

Reduce the heat to low, then add the grated Pecorino Romano and Parmesan cheese, tossing the pasta continuously to create a creamy sauce. If the mixture seems dry, gradually add some of the reserved pasta water, a few tablespoons at a time, until the sauce reaches the desired creamy consistency.

Step 6

Continue tossing the pasta and sauce together, allowing the cheese to melt and combine with the pasta water, forming a silky coating over the spaghetti.

Step 7

Once the pasta is evenly coated with the cheese and pepper sauce, remove from heat and taste for seasoning. Adjust pepper or add a pinch of salt if needed.

Step 8

Serve the Low Fat Cacio e Pepe Pasta immediately, garnishing with fresh parsley if desired.

Nutrition Facts

Serving size	(413.9g)

Amount per serving	% Daily Value*
Calories	845.7

Total Fat 37.8g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat g
Cholesterol 76.4mg	0%
Sodium 3429.1mg	0%
Total Carbohydrate 90.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 2.8g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 996.4mg	0%
Iron 7.1mg	0%
Potassium 706.0mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 20.2%

Carbs: 41.2%