I could live on pasta every single day, (I certainly looked like I did when I spent a semester in Rome in college…) and it just so happens that cacio e pepe is my absolute favorite pasta dish. It’s so simple, but who doesn’t love cheesy, peppery, pasta goodness? It is also wonderfully easy to make, which is nice if you’re an addict like I am. However… these days I’m more likely to be found alternating my pasta in with some sort of vegetable noodle, to be a bit healthier, but this dish is so good that you won’t even miss the pasta.
One thing to mention when it comes to zucchini noodles, is the water content. Zucchinis have a very high water content, which I’m sure you already know, if you’ve ever made them before. So that your zoodles don’t end up one big soupy mess, it’s best to spiralize them a bit in advance and let them sit in a colander with some salt. That way, the water will drain a bit. Honestly, if you can do this an hour beforehand, that’s perfect. Then when it is time to cook them (or eat them raw,) squeeze the zucchini into the collander to try to remove as much water as possible and you’re ready!
Zucchini Cacio e Pepe
Yield 4 servings
A healthy alternative to the Italian classic.
- 4 zucchinis, spiralized
- 1 teaspoon sea salt
- 1/4 cup olive oil
- 1 cup grated Parmesan cheese
- 1 1/5 teaspoon fresh ground black pepper
- Spiralize your zucchini and place it into a colander.
- Sprinkle the sea salt on the zucchini and let it sit for about 30 minutes if you can.
- Squeeze out the excess water.
- Add olive oil to a medium sauté pan over medium-high heat.
- When warm (not hot,) add the zucchini and cook for about 3 minutes.
- Mix in the pepper and parmesan cheese and cook until the cheese starts to melt.
- Serve warm and enjoy!
Courses Lunch or Dinner