Cacio e Pepe is a traditional pasta meal that originates from Rome. Due to the fact that it is normally prepared with pasta and a significant amount of cheese, it is often a dish that is high in calories. Instead of making this well-liked meal, you may attempt this recipe for spaghetti squash cacio e pepe, which is lower in calories and fat than the alternative.
Ingredients
- Six cups (1,420 ml) cooked squash spaghetti
- ¼-½ cup (60-120 ml) aquafaba, the leftover liquid from a can of chickpeas or a cornstarch slurry created by combining 4 tbsp of cold water with tbsp of cornstarch. View remark at the page’s bottom.
- ½ cup (50 grammes) parmesan cheese, grated
- ½ tsp. (1 grammes) black pepper
Directions
- Black pepper should be toasted in a big pot or skillet over low to medium heat for one to two minutes, or until the aroma is released.
- To the big pot, add the grated parmesan cheese and the aquafaba or cornstarch slurry, and whisk the mixture aggressively until it is completely incorporated.
- Place the spaghetti squash in the sauce when it has been thoroughly combined and thickened.
- Constantly stir the mixture until it is completely combined.
- There is the option of garnishing with fresh basil.
Note
We refer to the liquid that comes from the can of chickpeas as “aquafaba.” As a result of the fact that we are not utilizing pasta water, it serves as an alternate thickener for the sauce. It is possible to freeze and store the chickpeas so that you may use them to create shakshuka or hummus, both of which are recipes that can be found in The Food That Loves You Back. You can also use them to enhance a salad.