Keto Cacio e Pepe
Indulge in the flavors of Italy with this mouthwatering Keto Cacio e Pepe, a low-carb twist on the classic Roman pasta dish. Instead of heavy pasta, this recipe features zucchini noodles, bringing a fresh, nutrient-packed base to the table while keeping carbs in check. Sautéed in a buttery black pepper sauce and coated in a luscious blend of Parmesan and Pecorino Romano cheeses, these zucchini noodles transform into a creamy, savory masterpiece. Ready in just 25 minutes, this dish is perfect for busy weeknights or elegant dinner parties. Garnish with extra cheese for an irresistible finish, and savor every bite of this keto-friendly comfort food that’s bursting with bold, tangy flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Unsalted butter
- 2 teaspoons Black pepper
- 1 cup Grated Parmesan cheese
- 1 cup Grated Pecorino Romano cheese
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
Instructions
Using a spiralizer or a julienne peeler, make zucchini noodles from the 4 medium zucchinis.
Place the zucchini noodles in a colander and sprinkle with 0.25 teaspoon of salt. Allow them to drain for about 10 minutes to extract excess moisture.
Wrap the zucchini noodles in a clean kitchen towel and squeeze gently to remove any remaining liquid.
In a large skillet or pan over medium heat, melt 2 tablespoons of unsalted butter.
Add 2 teaspoons of freshly cracked black pepper to the melted butter, stirring for about 1 minute until fragrant.
Increase the heat to medium-high, add the zucchini noodles, and sauté them for about 2-3 minutes until just tender but not mushy.
Turn the heat to low and sprinkle 0.5 teaspoon of garlic powder over the noodles. Then gradually add the 1 cup of grated Parmesan cheese and 1 cup of grated Pecorino Romano cheese, tossing the noodles until the cheese melts and coats them entirely.
Continue stirring until the cheese forms a creamy sauce on the noodles. If necessary, add a tablespoon of water to achieve your desired sauce consistency.
Taste the dish and adjust the seasoning with more cracked black pepper if needed.
Serve hot in bowls, garnished with more Parmesan or Pecorino cheese if desired.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 12285 mg | 534% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 54.5 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3659 mg | 281% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
