Description
Creamy Cottage Cheese Cacio e Pepe with 16g protein per serving—ready in under 20 minutes! A lighter take on a classic pasta favorite.
Equipment
Blender
Ingredients
8ouncesprotein spaghetti, Barilla Protein+, or your favorite gluten-free pasta
1cuplow-fat cottage cheese, I love Good Culture
1clovegarlic, peeled and smashed
2tablespoonsPecorino Romano cheese, freshly grated, or vegetarian cheese (check labels)
2tablespoonsParmesan cheese, freshly grated, plus more for garnish
1teaspoonfreshly ground black pepper, plus more for garnish
Instructions
Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta according to the package directions for al dente. Drain the pasta, reserving 1 cup of pasta water.
In the meantime, add the cottage cheese, garlic, pecorino, parmesan, and 1/2 cup pasta water to a high powered blender. Blend until completely smooth.
Add the sauce to a skillet and heat over medium. Once the sauce is warm but not bubbling, add the pepper and the cooked pasta to the sauce and toss to combine. Add 1/4 cup of the pasta water and stir. If the sauce seems too thick, add more of the reserved pasta water, a few tablespoons at a time until you reach your desired consistency. It should be creamy and smooth.
Serve topped with extra parmesan cheese and plenty of black pepper.
Last Step:
Notes
Sauce Consistency: The sauce may seem thick at first, but don’t panic—just keep adding pasta water a little at a time while tossing. It transforms into a glossy, creamy sauce that coats the noodles beautifully, with no need for cream.
Want more protein? Top with grilled chicken or shrimp,
Nutrition
Serving: 1generous cup, Calories: 243kcal, Carbohydrates: 29.5g, Protein: 16g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 9.5mg, Sodium: 205.5mg, Fiber: 5g, Sugar: 3g
