Italian · Dinner
Pepper and Cheese Noodles (Low-Calorie)
A light Roman-style pasta tossed with a thin pepper-cheese sauce built from starchy cooking water instead of butter or cream. Cracked black pepper toasts in olive oil before pecorino melts into an emulsified coating over al dente spaghetti, delivering the classic cacio e pepe profile at a fraction of the usual richness.
$2
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
361Calories
22.8gProtein
12gFat
38.1gCarbs
0.9gSugar
1.9gFiber
2063mgSodium
52mgChol
6.5gSat Fat
168mgPotassium
1205mgCalcium
1.6mgIron
0.7mcgVitamin B12
0mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
grate pecorino romano into a small bowl and coarsely crack peppercorns with a knife or mortar and pestle.
2
Boil
bring salted water to a rolling boil over high heat, add spaghetti, and cook 9–10 minutes until al dente. Drain, reserving 120ml pasta water.
3
Toast
scatter cracked pepper into a cold skillet with olive oil and heat over medium-low for 1–2 minutes until pepper smells sharp and toasted.
4
Plate
off heat, add spaghetti to skillet, sprinkle grated pecorino gradually while tossing until glossy, twirl into a warmed bowl, and finish with an extra crack of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.8 oz108g dry spaghetti
- 11 oz314g pecorino romano
- 2 tsp2 tsp whole black peppercorns, coarsely cracked
- 2 tsp2 tsp olive oil
- 1 cup240ml pasta cooking water
- 2 pinch2 pinch salt
