Low Carb Cacio e Pepe
Elevate comfort food with this delightful twist on a classic Italian dish—Low Carb Cacio e Pepe. Perfect for those embracing a healthier lifestyle, this recipe swaps traditional pasta for zucchini noodles, keeping the flavors bold while trimming the carbs. Tender zucchini ribbons are bathed in a velvety sauce of Parmesan and Pecorino Romano cheeses, melted into a buttery base infused with freshly ground black pepper for an aromatic kick. Ready in just 25 minutes, it’s an easy weeknight meal that’s light, satisfying, and packed with cheesy goodness. Garnish with extra pepper and grated cheese for an elegant finish. This keto-friendly, gluten-free masterpiece is sure to impress!
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Recipe Information
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
Instructions
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.
Place the zucchini noodles in a colander and sprinkle with the salt. Let it sit for about 10 minutes to draw out excess moisture.
While the zucchini noodles are resting, prepare the cheese mixture by combining the grated Parmesan and Pecorino Romano in a small bowl.
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.
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.
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.
Adjust seasoning with additional pepper and salt if needed.
Serve the low carb Cacio e Pepe immediately, optionally garnishing with additional grated cheese and black pepper.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 9186 mg | 399% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 40.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1608 mg | 124% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1366 mg | 29% | |
*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.
