Keto Cacio e Pepe Pasta
Satisfy your craving for comfort food while staying true to your low-carb lifestyle with this delightful Keto Cacio e Pepe Pasta. Featuring spiralized zucchini noodles, or "zoodles," in place of traditional pasta, this keto-friendly twist on the classic Italian dish is a creamy, cheesy masterpiece loaded with flavor. A luscious sauce made from melted Parmesan and Pecorino Romano cheeses, combined with the bold punch of freshly cracked black pepper, coats the tender zucchini noodles perfectly. Ready in just 25 minutes from start to finish, this quick meal is perfect for busy weeknights or a guilt-free indulgence. Garnish with extra cheese and pepper for a restaurant-quality finale that’s sure to impress! Perfect for the ketogenic diet, this recipe is low-carb, gluten-free, and irresistibly delicious.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 cup Grated Parmesan cheese
- 1 cup Grated Pecorino Romano cheese
- 3 tablespoons Butter
- 1 tablespoon Freshly cracked black pepper
- 1 teaspoon Salt
Instructions
Start by spiralizing the zucchinis to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to make thin zucchini ribbons.
Once spiralized, place the zucchini noodles in a colander and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the freshly cracked black pepper and let it heat until fragrant, about 1-2 minutes.
Pat the zucchini noodles dry with paper towels to remove excess moisture.
Increase the heat of the skillet to medium-high and add the zucchini noodles. Toss them in the butter and pepper mixture for about 2-3 minutes, just until they are tender but not overcooked.
Reduce the heat to low and gradually add the grated Parmesan and Pecorino Romano cheeses, tossing the noodles continuously until the cheese melts and creates a creamy sauce, coating the noodles evenly.
If the sauce is too thick, you can loosen it with a tablespoon or two of water from the zucchini.
Adjust the seasoning with additional salt or pepper if needed.
Serve immediately, garnished with additional cheese and freshly cracked black pepper if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 14268 mg | 620% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 54.7 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3673 mg | 283% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2033 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.
