Traditional cacio e pepe is made with only a few ingredients, but don’t underestimate its richness. We lightened things up by adding spiralized zucchini into the mix (but you won’t be able to tell the difference). Makes 3 servings.
8 oz Joyloop spiralized zucchini
12 oz fresh Pasta Shop spaghetti or bucatini
6 oz pecorino, shredded
A pinch of parsley, chopped
You probably have:
Lots of black pepper
Step 1: Bring a large pot of salted water to a boil. While it heats, place zucchini in a saucepan over medium heat and sauté for about 2 minutes, until al dente. Turn heat down as low as possible to keep the zucchini warm without cooking it further.
Step 2: Cook spaghetti or bucatini according to package directions, then drain it, holding back a few spoonfuls of pasta water. Add pasta and pasta water to zucchini pan, and toss together.
Step 3: Remove zucchini and pasta from heat. Toss with shredded cheese and lots of freshly ground black pepper—the heat of the pasta and the pasta water should help melt the cheese into a smooth, creamy sauce. Top with parsley and serve.
Contains: milk, wheat.