Low Carb Cacio e Pepe
Transform your weeknight meals with this Low Carb Cacio e Pepe, a fresh twist on the classic Roman dish that swaps traditional pasta for zucchini noodles, making it a keto-friendly masterpiece. This quick and easy recipe brings together the nutty richness of Parmesan and Pecorino Romano cheeses, the bold aroma of freshly ground black pepper, and the velvety smoothness of butter for a creamy, savory sauce that clings perfectly to tender zucchini strands. Ready in just 25 minutes, this low-carb, gluten-free delight is packed with flavor and perfect for anyone looking to enjoy a lighter take on comfort food. Serve it as a satisfying main course or an elevated side dish, garnished with extra cheese for that irresistible finishing touch.
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Ingredients
- 3 medium Zucchini
- 3 ounces Parmesan cheese, grated
- 2 ounces Pecorino Romano cheese, grated
- 2 tablespoons Unsalted butter
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoon Salt
Directions
Step 1
Start by spiralizing the zucchini to create zucchini noodles. If you do not have a spiralizer, you can use a vegetable peeler to shave the zucchini into thin ribbons.
Step 2
Place the zucchini noodles in a colander and sprinkle with the salt. Let it sit for about 10 minutes to draw out excess moisture.
Step 3
While the zucchini noodles are resting, prepare the cheese mixture by combining the grated Parmesan and Pecorino Romano in a small bowl.
Step 4
In a large skillet over medium heat, melt the butter and add the freshly ground black pepper. Cook the pepper in the butter for about 1 minute until it blooms and becomes fragrant.
Step 5
Add the zucchini noodles to the skillet and toss them gently in the butter and pepper mixture. Cook for about 3–4 minutes until they are just tender, taking care not to overcook as they should remain slightly crunchy.
Step 6
Reduce the heat to low and add the cheese mixture to the skillet, tossing the zucchini noodles continuously, ensuring they are evenly coated with the cheese as it melts. The sauce should become creamy and evenly distribute over the noodles.
Step 7
Adjust seasoning with additional pepper and salt if needed.
Step 8
Serve the low carb Cacio e Pepe immediately, optionally garnishing with additional grated cheese and black pepper.
Nutrition Facts
| Serving size | (763.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 983.7 |
| Total Fat 68.3g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 203.7mg | 0% |
| Sodium 9185.6mg | 0% |
| Total Carbohydrate 45.2g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 40.8g | |
| Protein 57.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1608.2mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1366.3mg | 0% |
Source of Calories