Keto Cacio e Pepe with Zucchini Noodles

Indulge in the creamy, peppery goodness of Cacio e Pepe transformed into a keto-friendly delight with spiralized zucchini noodles. A perfect blend of cheese and spice that allows you to enjoy an Italian classic while sticking to your low-carb lifestyle.

Course Dinner

Cuisine Italian

Keyword Keto Cacio e Pepe, Keto Italian Recipe, Low Carb Pasta, Zoodles, Zucchini Noodles

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 325kcal

Equipment

Spiralizer
Large skillet
Cheese grater
Mixing bowls

Ingredients

2 medium Zucchini (about 500g / 1.1 lbs)
1 tablespoon Olive oil (15ml)
1 teaspoon Freshly ground black pepper (2g)
¾ cup Grated Pecorino Romano cheese (90g)
¼ cup Grated Parmesan cheese (30g)
2 tablespoons Unsalted butter (28g)
Salt to taste (optional, as the cheese is already salty)
Fresh parsley for garnish (optional)

Instructions

Begin by preparing your zucchini noodles (zoodles). Wash and trim the ends of the zucchini, then use a spiralizer to create noodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline. Place the zoodles on paper towels and sprinkle with a little salt to draw out the moisture. Let them sit for 10 minutes, then gently squeeze out excess water.
Heat a large skillet over medium heat, and add the olive oil. Once hot, add the zucchini noodles to the skillet. Cook, tossing frequently with tongs, for about 2-3 minutes until they are slightly softened but still al dente. Remove from heat and set aside in a bowl.
In the same skillet, add the unsalted butter and melt over medium heat. Once melted, add the black pepper and toast it for about 1 minute until fragrant, being careful not to burn.
Reduce the heat to low and add the Pecorino Romano and Parmesan cheeses to the skillet, stirring quickly to combine with the butter and pepper. If the sauce is too thick, add a tablespoon of water at a time to reach the desired consistency. The sauce should be creamy and coat the back of a spoon.
Add the zucchini noodles back to the skillet with the cheese sauce. Toss everything together until the zoodles are well-coated and heated through. If necessary, adjust seasoning with salt, keeping in mind the cheeses are already salty.
Plate the Keto Cacio e Pepe with Zucchini Noodles and garnish with fresh parsley if desired. Serve immediately for the best texture and flavor.

Notes

Ensure to remove as much moisture as possible from the zucchini noodles before cooking to prevent a watery sauce. Adjust cheese and pepper to taste.

Nutrition