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!