Low Carb Cacio e Pepe Pasta
Indulge in a guilt-free twist on a classic Italian dish with this Low Carb Cacio e Pepe Pasta. Perfectly suited for keto and low-carb lifestyles, this recipe swaps traditional pasta for a low-carb alternative, creating a silky, cheese-forward delight that doesn't compromise on flavor. Pecorino Romano and freshly ground black pepper are the stars here, accompanied by a fragrant butter-garlic base that brings warmth and depth to every bite. A splash of reserved pasta water ensures a creamy, cohesive sauce that clings beautifully to the noodles. Ready in just 25 minutes and served with a garnish of extra cheese and pepper, this quick, elegant meal is ideal for satisfying cravings while keeping your macros in check. Perfect for busy weeknights or a refined date-night dinner, this recipe proves that classic comfort food can be both indulgent and nutritious.
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Recipe Information
Ingredients
- 200 grams Low-carb pasta
- 100 grams Pecorino Romano cheese, finely grated
- 2 teaspoons Freshly ground black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 clove Garlic, minced
Instructions
Begin by bringing a pot of water to boil and add a generous pinch of salt.
Once boiling, add the low-carb pasta and cook according to package instructions, typically around 8-10 minutes. Reserve one cup of pasta water before draining.
While the pasta is cooking, heat a large skillet over medium heat. Add the butter and olive oil.
Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the freshly ground black pepper to the skillet, cooking for another 1-2 minutes to toast the pepper lightly, releasing its aroma.
Lower the heat, then add the drained pasta to the skillet, tossing it well to coat with the butter, oil, and pepper mixture.
Gradually sprinkle the finely grated Pecorino Romano cheese over the pasta while tossing continuously, ensuring the cheese melts evenly.
Add a small amount of the reserved pasta water to the skillet, just enough to form a creamy sauce as you continue to toss the pasta. Use more or less water as needed to achieve the desired sauce consistency.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve the pasta immediately, garnished with extra Pecorino cheese and freshly cracked black pepper.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 2.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1146 mg | 88% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 381 mg | 8% | |
*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.
