This Italian nutritionist reinvents cacio e pepe pasta with a recipe that is both healthy and delicious

Cacio e pepe pasta is a mainstay of Roman cuisine. And Italian nutritionist Chiara Manzi chose to reinvent this recipe. Specialist in longevity and professor of Culinary Medicine, the latter offers a reinvented version of this iconic dish combining flavor and health. By integrating healthy ingredients like cauliflower and inulin, the nutrition expert manages to considerably lighten this specialty while preserving its comforting character. “The traditional cacio e pepe recipe is very heavy because the pasta has a high glycemic index, and the cheese in large quantities is high in saturated fat and salt. From there, I studied the assonance of the aromas of cauliflower and pecorino romano which, mixed together in my recipe, create a cream with a very dense texture similar to a béchamel and a flavor that does not differ much from the original »she explains. A real delight that is both healthy and balanced! We reveal all the steps to achieve this.

*Chicory inulin is a soluble dietary fiber naturally found in chicory root. This prebiotic promotes the growth of good bacteria in the intestine, improving the balance of the microbiota. Also used as a substitute for sugar or fat in certain recipes, it contributes to a healthier diet while regulating blood sugar levels.