Cacio e Pepe is a traditional Italian pasta starring cheese and pepper. But, I’m trying to lighten our plates this summer, so I wanted a carb-free version of this amazingly delicious dish. So I subbed in some carrot noodles (coodles!) and added fresh veg, for a lunch or light dinner that’s ready in a flash.
Plus, I’m just not a fan of fussiness or doing dishes, that’s why I adore this one pan “pasta” recipe. It’s super simple, using bright, green veggies, lots of rich evoo, butter, cheese, and black pepper.
Notes from Chef Laura on the sauce: The trick is to emulsify water with extra virgin olive oil and cheese to create a creamy sauce that coats each strand delicately, and not in globs!
Check out the video above for a tutorial on getting a silky, smooth sauce.
One Pan Gluten Free Cacio e Pepe
Servings
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- Kosher salt
- 3 tablespoons butter
- About ¼ cup boiling water
- 2 ounces about 1 cup grated Parmesan or Romano cheese (or a mix of both), plus more for garnish
- 1 cup fresh or frozen peas
- 1 head escarole chopped coarsely or 10 ounces baby spinach
- 1 pound carrots about 8 medium carrots cut into ribbons lengthwise to resemble a wide noodle
Instructions
- Heat evoo in a large saute pan with pepper, over medium heat until pepper becomes fragrant, about 5 minutes.
- Add butter to oil. Once melted add in water and whisk for 3 minutes until the mixture emulsifies (similar to making a vinaigrette). Add peas and escarole or spinach and stir until greens wilt a bit. Add carrots.
- Toss carrots to coat with butter mixture. Turn off heat and add cheese. Keep tossing all carrot noodles are coated with sauce.
- Taste and adjust seasoning with salt. Serve immediately. Garnish with additional cheese.
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