Low Sodium Cacio e Pepe
Elevate your pasta night with this Low Sodium Cacio e Pepe, a heart-healthy twist on the traditional Italian classic. This recipe captures the essence of "cheese and pepper" while keeping it light on sodium, making it perfect for those seeking a flavorful yet mindful indulgence. Creamy low-sodium Parmesan and Pecorino Romano cheeses meld effortlessly with freshly cracked black pepper, unsalted butter, and the natural starchiness of pasta water to create a silky, rich sauce that clings to tender spaghetti. This quick and easy recipe comes together in just 25 minutes, making it an excellent option for a weeknight dinner with a gourmet feel. Garnish with extra black pepper for the perfect finishing touch, and serve immediately for a simple yet sophisticated meal that’s as comforting as it is wholesome.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Bring a large pot of water to a boil. Note: Do not add salt to the water to keep the dish low in sodium.
Step 2
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
Step 3
While the pasta cooks, combine the grated low sodium Parmesan and Pecorino Romano cheeses in a large mixing bowl.
Step 4
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.
Step 5
When the pasta is almost done, reserve 1 cup of the pasta cooking water.
Step 6
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.
Step 7
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.
Step 8
Check the consistency of the sauce; it should cling smoothly to the spaghetti. Add more pasta water if necessary to reach the desired creaminess.
Step 9
Serve immediately, garnished with extra cracked black pepper if desired.
Nutrition Facts
| Serving size | (1108.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2860.8 |
| Total Fat 179.8g | 0% |
| Saturated Fat 107.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 443.0mg | 0% |
| Sodium 2387.7mg | 0% |
| Total Carbohydrate 123.3g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 3.2g | |
| Protein 178.4g | 0% |
| Vitamin D 95.2IU | 0% |
| Calcium 5111.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 801.0mg | 0% |
Source of Calories