Low Carb Spaghetti Cacio e Pepe
Indulge in a guilt-free Italian classic with this Low Carb Spaghetti Cacio e Pepe! This recipe swaps traditional pasta for fresh zucchini noodles (zoodles) to create a lighter, keto-friendly version of the beloved dish. Tossed in a rich blend of butter, olive oil, and freshly ground black pepper, these zoodles are coated with a luxuriously creamy mixture of Parmesan and Pecorino Romano cheeses. Ready in just 25 minutes, this quick and easy low carb recipe is perfect for two and delivers all the comforting, cheesy flavors of the original without the carbs. Whether you're following a low carb lifestyle or simply looking for a nutritious twist on an Italian favorite, this zucchini noodle cacio e pepe will leave you satisfied and coming back for more.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Parmesan cheese, finely grated
- 0.5 cup Pecorino Romano cheese, finely grated
- 1 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
Instructions
Wash the zucchinis thoroughly and trim the ends. Use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a julienne peeler or a mandoline for similar results. Pat the zoodles dry with paper towels to remove excess moisture.
Heat a large skillet over medium heat. Add 1 tablespoon of butter and the olive oil to the skillet. Once the butter is melted, add the freshly ground black pepper and toast it for about 1 minute, stirring constantly, until fragrant.
Add the zucchini noodles to the skillet and toss to coat them in the butter, oil, and black pepper mixture. Cook for 2-3 minutes, stirring frequently, until the zoodles are just tender but still have a slight crunch. Be careful not to overcook, as zucchini releases water quickly.
Reduce the heat to low and sprinkle the grated Parmesan and Pecorino Romano cheeses over the zoodles. Add the remaining tablespoon of butter and toss everything together with tongs until the cheese melts and coats the zoodles, creating a creamy sauce.
Season with salt to taste, keeping in mind that the cheese is already salty. Toss again to distribute the seasoning evenly.
Serve the Low Carb Spaghetti Cacio e Pepe immediately, garnished with additional grated cheese and a sprinkle of black pepper if desired. Enjoy!
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 13949 mg | 606% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 54.6 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 4036 mg | 310% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2102 mg | 45% | |
*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.
