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.