About
Cacio e Pepe simple translates to “cheese and pepper”. That sounds like a keto dream! Instead of using pasta, this classically rich dish has been altered into a keto side dish: tender zucchini noodles coated in a rich, buttery, peppery, and cheesy sauce.
Additionally, please note that the serving weight does not include any excess liquid that gathers in your cooking pot – just the zoodles!
Ingredients
- 1 pound zucchini
- 3 tablespoon butter
- 1 teaspoon black pepper
- ⅓ cup chicken broth
- 1 cup, shredded parmesan cheese
Instructions
- Cut the ends off approx. 2 large zucchini and use a vegetable peeler to peel wide, flat strips from the cores. Your peeled strips need to yield the weight listed in the ingredients. Have the zoodles set aside for later.
- In a pot over low heat on the stove, melt just 2 TB of the butter and stir in the black pepper. Let the pepper cook in the butter for about 30 seconds to become fragrant and toasty. Then, stir in the chicken broth.
- Bring the chicken broth to a simmer. Then, toss in the zucchini. With the heat very low, stir the zucchini until they are slightly tender and are coated in the butter/broth mixture.
- Stir in half of the parmesan. Once the parmesan is melted and coating the zucchini, take the pot off the stove heat and stir in the final tablespoon of butter. Once that has melted, stir in the remaining parmesan. Once all ingredients are melted and coating the zucchini noodles, you can serve with additional black pepper.
Nutrition Facts
- Servings: 4
- Calories: 212.1kcal/887.5kJ (per serving)
- Fat: 16.6g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 12.1g (per serving)
