Keto Spaghetti Cacio e Pepe
Indulge in a low-carb twist on a classic Italian dish with this Keto Spaghetti Cacio e Pepe recipe! Perfectly spiralized zucchini noodles, or “zoodles,” replace traditional pasta, delivering a guilt-free yet flavor-packed experience. The dish is brought to life with a rich, buttery base infused with freshly cracked black pepper, which is then paired with a creamy blend of finely grated Parmesan and Pecorino Romano cheeses for an irresistible sauce. With a quick prep time of just 15 minutes and only 10 minutes needed to cook, this keto-friendly version of cacio e pepe is both convenient and satisfying. Serve it as a light main course or a comforting side dish, and enjoy a healthy, gluten-free meal that doesn't compromise on taste or authenticity.
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Recipe Information
Ingredients
- 4 units Zucchini (large)
- 2 tablespoons Butter (unsalted)
- 1 cup Parmesan cheese (finely grated)
- 1 cup Pecorino Romano cheese (finely grated)
- 2 teaspoons Black pepper (freshly cracked)
- 0.25 teaspoons Salt (optional, to taste)
Instructions
Wash and dry the zucchini. Using a spiralizer, cut the zucchini into noodle-like strands (zoodles). Set aside.
Place the zoodles in a clean kitchen towel or paper towel and lightly press to remove excess moisture. This step is essential to prevent the dish from becoming watery.
In a large skillet, melt the butter over medium heat. Once melted, add the freshly cracked black pepper and toast it for about 1-2 minutes until fragrant.
Reduce the heat to low and add the zucchini noodles to the skillet. Toss the zoodles gently to coat them evenly with the butter and black pepper mixture, cooking for about 2-3 minutes, just enough to warm them through. Avoid overcooking to maintain their texture.
Sprinkle the grated Parmesan and Pecorino Romano cheese over the zucchini noodles. Toss gently to incorporate the cheese into the dish, allowing it to melt and form a creamy sauce.
Taste and adjust seasoning with salt, if needed. Keep in mind that the cheese is already salty, so add sparingly.
Serve immediately, garnished with additional cracked black pepper and a sprinkle of grated cheese if desired.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 8351 mg | 363% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.7 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 5234 mg | 403% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2505 mg | 53% | |
*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.
