Cacio e Pepe

Cacio e Pepe is a classic Roman pasta dish that celebrates the simplicity of cheese and pepper, made healthier for a delightful midnight snack. This version uses whole grain pasta and a touch of olive oil to enhance flavor while keeping it light and nutritious.

Ingredients

• Whole grain spaghetti - 160 grams
• Pecorino Romano cheese, finely grated - 50 grams
• Freshly cracked black pepper - 1 teaspoon
• Extra virgin olive oil - 1 tablespoon
• Salt - to taste
• Water - 1 liter

Steps

1. Bring 1 liter of water to a boil in a large pot. Add a pinch of salt to the water.
2. Add the whole grain spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat.
4. Add 1 teaspoon of freshly cracked black pepper to the pan and toast for about 30 seconds until fragrant.
5. Once the pasta is cooked, reserve 1 cup of the pasta cooking water, then drain the pasta.
6. Add the drained pasta to the pan with the toasted pepper and olive oil, tossing to combine.
7. Gradually add the reserved pasta water, a little at a time, while tossing the pasta until it reaches a creamy consistency.
8. Remove the pan from heat and stir in the finely grated Pecorino Romano cheese until melted and well combined.
9. Serve immediately, garnished with extra Pecorino Romano and freshly cracked black pepper.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Whole grain pasta provides more fiber, aiding in digestion and promoting satiety.
• Olive oil is rich in healthy fats that can support heart health and provide antioxidants.

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