Sophia Loren famously said, “Everything you see I owe to spaghetti.”
I love her inner-beauty as the fountain of youth mindset and feeling joyously empowered by eating a bowl of pasta.
Just enjoy life and eat some damn spaghetti!
When it comes to making Cacio e Pepe, literally translated “cream and pepper” spaghetti, it feels not only indulgent but damn right sexy.
First of all, you are a suppertime superhero. It’s a four-ingredient dish (pasta, butter, pepper and Parmesan) that comes together pretty dang fast and probably tastes better than your gourmet mac and cheese.
However, Cacio e Pepe is not that bad for you from a nutritional standpoint when you make key ingredient choices. We feel less guilt by making it at home with gluten-free spaghetti and grass-fed butter.
It’s mind-blowing that something so simple can taste so good.
When everyone’s getting hangry, throw pasta noodles in a pot and put Cacio e Pepe on the table.
Here are 3 reasons why you shouldn’t feel guilty eating it:
- 1Get your whole grains
Gluten-free pasta is made with whole grains such as brown rice and that means added fiber and easier on the gut. Try different brands until you find one you like.
- 2Grass-fed butter = vitamins
Think bulletproof coffee! Butter made with milk from grass-fed cows is more nutritious, but it also does a little magic trick. Grass-fed butter contains Vitamin K2, which helps absorb fat-soluble vitamins. Germaine explains it in “Spoonful of butter: How grass-fed butter helps the vitamins go down.“
- 3Parmesan cheese is a fermented food
Dr. William Li reveals hidden health benefits in otherwise “fatty” foods such as cheese. The case for pouring on the Parm: it’s a probiotic, promoting friendly bacteria in the gut and hard cheeses in moderation, he says, are type 2 diabetes and cancer fighters! His book Eat to Beat Disease is fascinating when it comes to food as medicine.
Wine pairing: Cabernet Sauvignon
If you love Cacio e Pepe, try the Cacio e Pepe Deviled Eggs from Cure!