By Annie Published in 30-Minute Recipes
Cacio e Pepe Zoodles are a quick and easy, low carb spin on an Italian classic! Buttery zucchini noodles are tossed with freshly grated cheese and loads of pepper for the perfect keto-friendly meal!
A few years ago we visited Italy and it was just as magical as you might imagine. While there is nothing low carb or keto-friendly about traditional Italian cuisine, I have found myself making a low carb version of one of my favorite Italian dishes, Cacio e Pepe.
If you aren’t familiar with this dish, Cacio e Pepe translates to cheese and pepper. Traditionally warm al dente pasta is tossed with olive oil, Parmigiana Regiano, Pecorino Romano, and freshly cracked pepper. It is a simple, yet incredibly satisfying dish.
Ingredients for Cheesy Zoodles
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe and instructions just keep scrolling.
- Zucchini Noodles: also called zoodles. This is simply zucchini cut into noodle shape with a spiralizer. You can find pre-preprepared zucchini noodles in the freezer section, I suggest fresh over frozen for the best results in this recipe.
- Butter: I use salted butter for this recipe, but unsalted works too.
- Pecorino Romano and Parmesan Cheese: you can sub parmesan for the pecorino if you wish.
- Salt and Black Pepper: freshly cracked pepper is best in this recipe.
Can I use Parmesan for Cacio e Pepe Zoodles?
In short, the answer is yes. You can use only parmesan instead of a combination of pecorino Romano and parmesan. Both of these cheeses are hard cheeses and have a similar taste. The main difference is that parmesan comes from cow milk and pecorino comes from sheep’s milk.
Though the cheeses have a similar flavor, they have subtle differences and are great when paired together. If you do not have access to pecorino, parmesan will do.
How do you make Cheesy Zoodles?
This is such an easy low carb, vegetarian dish. You can serve this as a main meal and it will serve 2, or 4 as a smaller side dish. Just follow these easy steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté 2-3 minutes until al dente (tender, but not mushy)
- Remove the noodles from the skillet. Add the butter to the skillet and melt completely. Add the zoodles back to the skillet and toss with both cheeses, salt and pepper.
How many carbs are in Cheesy Zucchini Noodles?
This recipe serves two as a main dish and comes to just 2 net carbs! You can add grilled chicken or salmon if you’d like to add some protein to the dish or enjoy it as a light vegetarian meal!
Other Zucchini Recipes
Zucchini is a keto staple! It is hugely versatile and naturally low in carbs. It is great as a pasta sub, like we used in this recipe, but is also great for appetizers, breakfast and even dessert recipes! These are some of my favorite low carb zucchini recipes:
Cacio e Pepe Zoodles
Annie
Cacio e Pepe Zoodles are a quick and easy, low carb spin on an Italian classic! Buttery zucchini noodles are tossed with freshly grated cheese and loads of pepper for the perfect keto-friendly meal!
Prep Time 5 minutes mins
Cook Time 3 minutes mins
Total Time 8 minutes mins
Course Dinner
Cuisine Keto
Servings 2 main servings, or 4 side dish servings
Calories 306 kcal
Ingredients
- 2 medium zucchini spiralized
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ cup shredded parmesan
- ¼ cup shredded pecorino romano
- salt and freshly cracked black pepper to taste
Instructions
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and saute 2-3 minutes until al dente (tender, but not mushy)
Remove the noodles from the skillet. Add the butter to the skillet and melt completely. Add the zoodles back to the skillet and toss with both cheeses, salt and pepper.
Serve immediately.
Notes
This recipe makes 2 main-dish servings, each with 2 net carbs. If served as 4 side dish servings, there is just 1 net carb each.
Nutrition
Serving: 0.5 of recipeCalories: 306kcalCarbohydrates: 2.2gProtein: 14gFat: 25.9gCholesterol: 59mgSodium: 402mgFiber: 0.2gSugar: 0.4g
Keyword cheesy zoodles, keto zucchini noodles
Tried this recipe?Let us know how it was!
FAQs
Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.
What protein pairs well with cacio e pepe? ›
The best side dishes to serve with Cacio e Pepe are turkey meatballs, Caprese salad, shrimp scampi, grilled red snapper, grilled mushrooms, avocado salad, cornbread, Parmesan crusted walleye, chicken wings, beef tenderloin, garlic bread, bruschetta, sauteed spinach, Italian sausage, and roasted vegetables.
How do you avoid stringy cheese in cacio e pepe? ›
Finely-grate the cheese by hand.
I recommend using a microplane or your preferred grater to finely grate the cheese just before adding it to the recipe.
Are zoodles healthier than pasta? ›
Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.
What is cacio e pepe secret? ›
The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavor: whole peppercorns crushed the same day and plunged into the pan to toast releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of ...
Is cacio e pepe high in calories? ›
Per serving: 370 calories (120 from fat), 13g total fat, 6g saturated fat, 25mg cholesterol, 510mg sodium, 49g carbohydrates (6g dietary fiber, 2g sugar), 15g protein.
What makes cacio e pepe so good? ›
The sharp spice from black pepper and creamy tanginess from Pecorino Romano really are a match made in heaven. My cacio e pepe recipe adds butter as well to give the sauce a smooth, glossy texture, that can be hard to do otherwise with just pasta water and cheese.
What are the ingredients in Trader Joe's cacio e pepe? ›
Ingredients. WATER, DURUM WHEAT SEMOLINA, PECORINO ROMANO CHEESE (SHIP'S MILK, SALT, ANIMAL RENNET, CHEESE CULTURES), MILK, WHEAT FLOUR, CREAM, BUTTER (MILK, NATURAL FLAVOR), GROUND BLACK PEPPER, SALT. Find out how your wellness data and product content can elevate the customer experience and convert more shoppers!
What are the ingredients in Trader Joe's cacio e pepe sauce? ›
Ingredients. Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.
Why isn't my Cacio e Pepe creamy? ›
You might not suspect this, but the way the cheese is grated is key to making perfect Cacio e Pepe. Indeed, if the cheese is grated too coarsely, it won't emulsify into a smooth sauce, and you'll end up with blobs of coagulated cheese.
Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli. Use a good quality brand that cooks evenly and retains its al dente bite.
How do you cook zoodles without getting soggy? ›
Tip 5: Don't over-cook your noodles
To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.
Is zucchini good on keto? ›
Yes, zucchini is keto. A medium zucchini has about 6 total grams of carbs and 2 of them are fiber. So one whole zucchini has 4 net carbs. Zucchini is very popular on the low carb diet.
What pasta has the lowest carbs? ›
- Shirataki noodles (konjac noodles) and tofu shirataki noodles. If you're counting carbs and craving pasta, these are your best bet. ...
- Zucchini noodles. Also known as zoodles, these are simply long strands that have been spiralized from whole squash. ...
- Hearts of palm noodles. ...
- Spaghetti squash noodles.
Eataly is the gourmet and the gourmand's paradise with dishes known worldwide as the famous “cacio e pepe” of Rome. Few can top Italy when it comes to delicious authentic and fresh food.
How do you eat cacio e pepe sauce? ›
Cacio e pepe must be eaten hot. No matter how creamy you manage to get your sauce, it will stiffen as it cools. So: Mix, serve, enjoy!
Is Alfredo and cacio e pepe the same thing? ›
Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.
