Keto Cacio e Pepe

Long before switching to keto, I loved a good bowl of cacio e pepe, or “cheese and pepper” pasta. Now, with a pantry always stocked with various konjac noodles, here is no need to give up on that peppery, buttery, cheesy goodness!

Ingredients

2 pkg konjac (shirataki) noodles
1 cup Pecorino Romano, freshly grated
3 Tbsp butter, cubed
1 tsp pepper
Pinch of salt
Garnish: fresh cracked pepper, grated pecorino romano

Yields: 2 servings
Per serving*:
Calories: 612
Net carbs: less than 1
Protein (grams): 45
Fat (grams): 51

Prep time: 2 min
Cook time: 10 min
Total time: 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Rinse the konjac (shirataki) noodles thoroughly in cold water for 1 min. I suggest the fettucine- or spaghetti-style noodles.

In a large pan or skillet, melt the butter over medium-high heat.

Add the strained noodles and a generous pinch of salt, and sautee in the butter for 3-5 min.

Add the grated Pecorino Romano and pepper, and stir well.

Note: You can use freshly grated Parmigiano-Reggiano instead of the Pecorino Romano. Both work very well in the recipe.

Sautee 1 min, then toss the noodles to coat them evenly with the melted cheese sauce.

Transfer the cacio e pepe to plates, then top with freshly cracked pepper and some more grated cheese, and serve.

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Keto Cacio e Pepe

Yield: 2

Author: Georgiana Elias

Prep time: 2 MinCook time: 10 MinTotal time: 12 Min

Long before switching to keto, I loved a good bowl of cacio e pepe, or “cheese and pepper” pasta. Now, with a pantry always stocked with various konjac noodles, here is no need to give up on that peppery, buttery, cheesy goodness!

Ingredients

• 2 pkg konjac (shirataki) noodles
• 1 cup Pecorino Romano, freshly grated
• 3 Tbsp butter, cubed
• 1 tsp pepper
• Pinch of salt
• Garnish: fresh cracked pepper, grated pecorino romano

Instructions

1. Rinse the konjac (shirataki) noodles thoroughly in cold water for 1 min. I suggest the fettucine- or spaghetti-style noodles.
2. In a large pan or skillet, melt the butter over medium-high heat.
3. Add the strained noodles and a generous pinch of salt, and sautee in the butter for 3-5 min.
4. Add the grated Pecorino Romano and pepper, and stir well.
5. Note: You can use freshly grated Parmigiano-Reggiano instead of the Pecorino Romano. Both work very well in the recipe.
6. Sautee 1 min, then toss the noodles to coat them evenly with the melted cheese sauce.
7. Transfer the cacio e pepe to plates, then top with freshly cracked pepper and some more grated cheese, and serve.

Calories

612

Fat (grams)

51

Net carbs

1

Protein (grams)

45

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator