Low Carb Spaghetti Cacio e Pepe
Elevate your low-carb dining with this irresistible Low Carb Spaghetti Cacio e Pepe, a light yet indulgent twist on the classic Italian dish. Instead of traditional pasta, this recipe uses spiralized zucchini noodles (zoodles) for a tender-crisp base that’s packed with nutrients and perfect for keto-friendly meals. Tossed in a velvety, pepper-infused sauce made from butter, olive oil, and a luxurious blend of Parmesan and Pecorino Romano cheeses, this dish combines simplicity and sophistication. Ready in just 25 minutes, it’s the ultimate weeknight comfort food that doesn’t compromise on flavor. Garnish with fresh black pepper for a spicy finish, and enjoy this quick and healthy take on a timeless favorite! Perfect for keto, gluten-free, and low-carb lifestyles, this recipe will become your go-to for a guilt-free Italian-inspired feast.
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Ingredients
- 4 medium Zucchini
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Parmesan cheese, finely grated
- 0.5 cup Pecorino Romano cheese, finely grated
- 1 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
Directions
Step 1
Wash the zucchinis thoroughly and trim the ends. Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a julienne peeler or a mandoline for similar results. Pat the zoodles dry with paper towels to remove excess moisture.
Step 2
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil to the skillet. Once the butter is melted, add the freshly ground black pepper and toast it for about 1 minute, stirring constantly, until fragrant.
Step 3
Add the zucchini noodles to the skillet and toss to coat them in the butter, oil, and black pepper mixture. Cook for 2-3 minutes, stirring frequently, until the zoodles are just tender but still have a slight crunch. Be careful not to overcook, as zucchini releases water quickly.
Step 4
Reduce the heat to low and sprinkle the grated Parmesan and Pecorino Romano cheeses over the zoodles. Add the remaining tablespoon of butter and toss everything together with tongs until the cheese melts and coats the zoodles, creating a creamy sauce.
Step 5
Season with salt to taste, keeping in mind that the cheese is already salty. Toss again to distribute the seasoning evenly.
Step 6
Serve the Low Carb Spaghetti Cacio e Pepe immediately, garnished with additional grated cheese and a sprinkle of black pepper if desired. Enjoy!
Nutrition Facts
| Serving size | (1187.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2085.4 |
| Total Fat 140.2g | 0% |
| Saturated Fat 79.7g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 363.1mg | 0% |
| Sodium 13948.6mg | 0% |
| Total Carbohydrate 68.9g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 54.6g | |
| Protein 133.0g | 0% |
| Vitamin D 30.1IU | 0% |
| Calcium 4036.2mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 2101.8mg | 0% |
Source of Calories