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Cottage Cheese Cacio e Pepe
This Cottage Cheese Cacio e Pepe is a creamy, protein-boosted twist on the Italian classic. Made with blended cottage cheese, Parmesan, and black pepper, it comes together in under 20 minutes—no cream needed!
Equipment
Ingredients
- 8 ounces protein spaghetti (Barilla Protein+, or your favorite gluten-free pasta)
- 1 cup low-fat cottage cheese (I love Good Culture)
- 1 clove garlic (peeled and smashed)
- 2 tablespoons Pecorino Romano cheese (freshly grated, or vegetarian cheese (check labels))
- 2 tablespoons Parmesan cheese (freshly grated, plus more for garnish)
- 1 teaspoon freshly 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.
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
- WW Points: 7