Tonnarelli Cacio e Pepe

Tonnarelli Cacio e Pepe is a classic Roman dish that combines the earthy flavors of black pepper and the creaminess of Pecorino Romano cheese with al dente tonnarelli pasta. This high-protein variation enhances the dish with a touch of Greek yogurt, providing a rich and satisfying meal perfect for lunch.

Ingredients

• Tonnarelli pasta - 200 grams
• Pecorino Romano cheese, grated - 100 grams
• Greek yogurt (plain, high-protein) - 50 grams
• Freshly cracked black pepper - 2 teaspoons
• Salt - to taste
• Water - 2 liters

Steps

1. Bring a large pot of salted water to a boil.
2. Add the tonnarelli pasta to the boiling water and cook according to package instructions until al dente, usually about 7-9 minutes.
3. While the pasta is cooking, in a large mixing bowl, combine the grated Pecorino Romano cheese and Greek yogurt.
4. Add freshly cracked black pepper to the cheese and yogurt mixture, mixing well to create a creamy sauce.
5. Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.
6. Add the hot tonnarelli directly to the cheese mixture, along with a few tablespoons of the reserved pasta water.
7. Toss quickly to coat the pasta in the sauce, adding more reserved water as needed to achieve a creamy consistency.
8. Adjust seasoning with salt and additional black pepper if desired, and serve immediately.

Nutrition

• Calories: 600
• Protein: 30 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains beneficial probiotics from Greek yogurt, promoting gut health.

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