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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check pre-grated cheese for modified food starch (used to prevent caking) - it's best to grate your own from a block.

 

"Black and white is salt and pepper of colors, for life tastes bland without them." -Corpkshetra Vikrmn

The refrigerator light goes on...

A friend of mine was touring Italy recently and posted a picture of Cacio e Pepe to Facebook. This is the height of simplicity and amazing flavor. Pasta, olive oil, pepper, and cheese and that's it.

Serve this along with a bit of grilled fish and a side salad and you have the perfect meal without much work at all. It is important to toast the pepper first: it takes some of the harshness out and creates a much more mellow flavor. Be careful to adjust the heat so that the pepper does not burn.

 
 

Cacio e Pepe (Linguine with Black Pepper)



Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking time: 30 minutes

This recipe can easily be multiplied but does not make very good leftovers. Serve with a side salad of your choice.

4 quarts water
4 ounces whole wheat or gluten free linguine
1 tsp. coarse ground black pepper
2 tsp. extra virgin olive oil
1 tsp. unsalted butter
1 ounce Pecorino-Romano cheese (grated)
1 ounce Parmigiano-Reggiano (grated)

Healthy Cacio e Pepe (Linguine with Black Pepper) recipe from Dr. Gourmet

Place the water in a large sauce pan over high heat.

When the water boils, add the pasta. Cook for about 10 to 15 minutes or until al dente.

After the pasta has been cooking for about 5 minutes, place a large skillet over medium high heat.

Add the black pepper, then shake the pan frequently to toast the pepper, adjusting the heat so the pepper does not burn.

When the pasta is done, add the olive oil and butter to the skillet with the toasted pepper.

Drain the pasta, but reserve 2 tablespoons of the pasta water.

Add the pasta and the pasta water to the skillet with the pepper.

Toss well.

Add the pecorino and parmesan.

Fold together gently until the cheese is melted, then serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 371 Calories from Fat 135
  % Daily Value
Total Fat 15g 23%
    Saturated Fat 7g 35%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 431mg 18%
Total Carbohydrates 46g 15%
    Dietary Fiber 5g 20%
    Sugars 0g
Protein 17g
Vitamin A 6% Vitamin C 0%
Calcium 30% Iron 15%
Vitamin K 5mcg Potassium 176mg