Whole-Wheat Pasta with Pecorino and Pepper

20 mins (prep 20)
5 ingredients
makes 4 to 6 servings
We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

Categories:  quick-&-easy , italian , european , quick , pasta~noodle-dish ,
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Serving Size (4.7 g)
Servings 4
Amount per Serving
Calories 20.85 Calories from Fat 20.43
% Daily Value *
Total Fat 2.27g 13.97%
Saturated Fat 0.39g 7.78%
Trans Fat 0.0 %
Cholesterol 1.81mg 2.42%
Sodium 40.78mg 6.8%
Total Carbohydrate 0.13g 0.17%
Dietary Fiber 0.0 g 0.0%
Sugars 0.09 g %
Protein 0.04g 0.35%
Vitamin A 1.41IU% Vitamin C 0.02mg%
Calcium 0.81mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, whole-wheat spaghetti, chopped flat-leaf parsley, garnish