Keto Cacio e Pepe with Zoodles and Black Pepper
Embark on a culinary journey to Italy with this delectable Keto Cacio e Pepe with Zoodles and Black Pepper. This low-carb dish is a symphony of flavors, textures, and aromas that will transport you to the heart of Rome. Prepare to tantalize your taste buds with a symphony of cheesy, peppery goodness, all while adhering to your ketogenic lifestyle.
Ingredients:
- 1 pound zoodles (spiralized zucchini noodles)
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
- Chopped fresh parsley for garnish
Instructions:
Step 1: Prepare the Zoodles
Using a spiralizer or a julienne peeler, transform your zucchini into long, thin zoodles. Alternatively, you can purchase pre-made zoodles from the grocery store to save time.
Step 2: Cook the Zoodles
In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, gently add the zoodles and cook until they become tender yet slightly crunchy, approximately 2-3 minutes. Remember, we’re aiming for a delightful al dente texture here!
Step 3: Prepare the Cacio e Pepe Sauce
In a separate saucepan, melt the butter over low heat. Once the butter has melted and starts to sizzle, add the garlic powder and black pepper. Stir continuously for about 30 seconds to infuse the butter with their aromatic goodness.
Gradually whisk in the heavy cream and bring the mixture to a gentle simmer. Allow it to simmer for a minute or two until it thickens slightly. This is where the magic happens!
Step 4: Combine the Zoodles and Sauce
Carefully pour the luscious cacio e pepe sauce over the cooked zoodles. Toss and stir until the zoodles are evenly coated in the creamy, peppery goodness. Embrace the culinary fusion of Italian flavors and keto-friendly ingredients!
Step 5: Add the Cheesy Goodness
Generously sprinkle the grated Parmesan and Pecorino Romano cheeses over the zoodles. Allow the residual heat to melt the cheeses, creating a delectable cheesy blanket that will leave you craving more.
Step 6: Garnish and Serve
Transfer the cheesy zoodles to individual serving plates. Garnish with a sprinkle of freshly chopped parsley to add a vibrant pop of color and freshness. Serve immediately while the dish is hot and the flavors are at their peak. Buon appetito!
Tips and Tricks:
- For an extra cheesy experience, feel free to add an extra ΒΌ cup of grated Parmesan cheese. Because, let’s be honest, who can resist extra cheese?
- If you’re a fan of spicy heat, don’t be shy to amp up the black pepper. Remember, it’s all about personal preference. Just make sure you don’t overdo it unless you want your dish to turn into a fiery inferno.
- For a vegetarian twist, you can substitute the butter with olive oil. This simple swap will still deliver a flavorful dish without compromising the keto-friendliness.
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Difficulty: | Easy |
| Serves: | 2 |
