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Low-Carb Cacio e Pepe Recipe: An Interesting & Delicious Take On This Italian Classic by Terri Kendrick

Italian Recipes Breakfast Brunch Lunch Dinner Vegetarian Gluten-free

14 days ago

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Cacio e pepe, which translates to "cheese and pepper," is a simple, classic pasta dish that's served in just about every restaurant in Rome. Inspired by Delish, this low-carb version of the original substitutes pasta made from egg and sliced to simulate the size and consistency of fettucine noodles. Once the "noodles" are made, they’re tossed in garlicky butter, Parmesan, parsley and black pepper. The whole process of making this pseudo cacio e pepe out of egg is kind of fun, and it's sure to satisfy your craving for pasta without all the carbs!

To make this gluten-free, low-carb cacio e pepe recipe, you will need just a few simple ingredients. Here is your shopping list: eggs, salt, black pepper, olive oil, butter, fresh garlic, Parmesan cheese and either parsley flakes or fresh parsley. This delicious dish is ready in only about 15 minutes!

Serve this easy cacio e pepe recipe for lunch, breakfast, brunch or dinner with your favorite side dishes. It's that versatile!

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Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1

Ingredients

4 large eggs
1 teaspoon salt
2 teaspoons olive oil (divided)
2 tablespoons butter
4 cloves garlic, minced
1/4 cup Parmesan, grated or shaved
1/8 cup parsley flakes or 1/4 cup fresh parsley
freshly ground black pepper, to taste

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Recipe Notes

Simply double, triple or quadruple the recipe if you're serving more than one.

If you pour too much egg into the skillet, the noodles will come out too thick. Keep the depth of egg thin.

Cook egg just until set. Try not to let the egg brown.

You can add a cream or meat sauce to elevate the taste and protein of the dish.

Spinach can be another tasty addition.

Here's how to make it:

Whisk eggs until smooth and season with salt.
In a medium, nonstick skillet, heat 1 teaspoon of oil over medium-high heat. Pour in half of the egg mixture and swirl the pan to evenly coat the bottom with a thin layer of egg. Let cook for about 1 minute until the edge is set (much like an omelet). Run a spatula around the outside of the cooked egg and then using your hands or a large spatula, flip the egg. Be careful not to let it fold onto itself. Cook for about 20 seconds until the bottom is set but not too brown.
Remove the “egg pancake” to a cutting board. While the first pancake is cooling, cook the rest of the egg mixture.
Roll the egg pancakes like a cigar.
With a sharp knife, slice into 1/4-inch wide “noodles.”
Return the skillet to the stovetop over medium-high heat and melt the butter. Add the garlic and sauté approximately 1 minute or until fragrant.
Add the noodles, half of the Parmesan and parsley. Toss gently to coat. Season with freshly ground black pepper and sprinkle with the remainder of the Parmesan before serving.

Nutrition Facts Per Serving

Calories: 572

Total Fat: 48.4g

Saturated Fat: 18.3g

Cholesterol: 703mg

Sodium: 637mg

Total Carbohydrate: 6.3g

Dietary Fiber: 0.3g

Total Sugars: 1.5g

Protein: 31.1g

Vitamin D: 62mcg

Calcium: 342mg

Iron: 3mg

Potassium: 290mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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