I’m not much for food fads and cringe at descriptions that start in ‘low’ or end in ‘free,’ but for zucchini noodles (zoodles) I’ve gladly made an exception. I love that I can swap them in to my favorite pasta recipes (like Cacio e Pepe!) when I want to lighten them up and for Zucchini Salad, a summertime favorite. And now that I think about it, I should try it with Pasta Aglio e Olio and Bucatini all’Amatriciana too!
I’ve found that I prefer to combine them with actual pasta. (Unlike the Gnudi I love which is basically ravioli sans pasta altogether!) So if a recipe calls for 12 ounces of pasta, I’ll use 6 ounces and 3 or 4 zucchini. The zucchini noodles add heft and body, kind of like TVP but less mysterious.
In Italian, ‘Cacio e Pepe’ means simply “cheese and pepper.” So really I should call this Cacio e Pepe e Burro (cheese and pepper and butter), because butter makes everything better.
Cacio e Pepe is one of those dishes that looks fancy enough for company, but is easy enough to make on a busy weekday evening.
Bucatini and Zucchini Noodle Cacio e Pepe
Ingredients
- 8 ounces bucatini pasta
- 4 medium zucchini thinly sliced into ribbons with mandoline, peeler or spiralizer
- 2 tablespoons butter
- 1 teaspoon freshly ground black pepper
- 4 ounces Pecorino cheese finely grated plus more for topping
- 1/3 cup chopped fresh flat leaf parsley
Instructions
- Cook bucatini according to package directions until about 3 minutes before tender. Add zucchini noodles, cook 3 minutes more. Drain, reserving 1 cup cooking liquid.
- Melt butter in large skillet over medium heat. Add pepper; cook and stir about 1 minute.
- Add 1/2 cup reserved pasta water; bring to simmer. Add pasta and zucchini noodles, tossing to coat. Reduce heat to low and add cheese, stirring vigorously until cheese melts and pasta is coated (add more of the cooking liquid if pasta seems dry).
- Divide between 4 bowls; sprinkle each with parsley and more cheese if desired. Serve.
Haley says
January 16, 2019 at 6:52 amSo delicious!
Marissa says
January 23, 2019 at 11:48 amThank you, Haley!
Helen @ Scrummy Lane says
June 9, 2016 at 10:47 amHahaha… I love the Far Side cartoon, Marissa. Absolutely hilarious!
I remember your tip to mix real pasta with spiralized veggies – such a great idea!
I also share your love for simple Mediterranean recipes. You just can’t beat them. Never tried to make cacio e pepe, but I’ve seen it around lately – it’s a sign! 🙂
Marissa says
June 11, 2016 at 8:25 amIsn’t if funny? There have been some great Far Sides over the years. 🙂
Yes, it’s a sign. You’ll love it, Helen! 🙂
Whitney says
June 8, 2016 at 6:08 amThis sounds amazing! Especially attractive because our summer garden tends to explode with zucchini. I’m new to spiralizing/zoodles; would yellow squash work just as wel if that was the one I had? Or a mixture, of course.
Found you through Instagram and have LOVED my perusing your blog this am. Cheers!
Marissa says
June 8, 2016 at 11:27 amThanks, Whitney! I’m jealous of your ‘exploding garden’ – in the high desert, we’re lucky to eek out a handful of zucchini from our garden. 🙂
Sonali- The Foodie Physician says
June 6, 2016 at 5:16 pmAhhh…one of my favorite pasta dishes! And your addition of zoodles is wonderful- such a beautiful recipe, so light and fresh 🙂
Marissa says
June 17, 2016 at 10:48 amThanks so much, Sonali!
Sabrina says
June 4, 2016 at 3:07 pmI always wanted to make some kind of cacio e pepe pasta, and really love how you add zoodles and parsley. Great addition of flavor and color!
Marissa says
June 5, 2016 at 10:42 amThanks, Sabrina. Give it a try – so good and super fast.
Faith (An Edible Mosaic) says
June 3, 2016 at 1:57 pmI love that you use a mix of pasta and zoodles! I have to admit, the only reason I haven’t (successfully) made zoodles yet is because I can’t get my darn spiralizer to work properly, lol! I need to get on that though (or get a new one) because this looks too yummy to pass up. xoxo
Marissa says
June 5, 2016 at 10:43 amOh no…the one I use works great, but it’s quite a wrist workout! I see why people get the larger, free-standing spiralizers – I just hate to add another big contraption to my kitchen. 🙂
Kevin | Keviniscooking says
June 3, 2016 at 9:17 amThis combo is great and I’ll take bucatini any day. Did you know you were the one who turned me on to that lovely pasta? So good. Thanks for the mention here as well Marissa. You and Keith have a great weekend.
Marissa says
June 3, 2016 at 9:47 amThat’s right! I remember you were excited when you found it at the store…You and David have a great weekend too!
Lorraine @ Not Quite Nigella says
June 2, 2016 at 9:46 pmI’m completely mad for cacio e pepe! What a nice idea using zucchini noodles to it to upp the vege content! 😀
Marissa says
June 3, 2016 at 9:47 amThanks, Lorraine!
Kathleen | Hapa Nom Nom says
June 2, 2016 at 6:34 pmI’m not into food fads either – but I must say… I’m totally on board with zucchini noodles! In fact, I’ve been kinda in the rut of stir-frying them. So I thank you for this incredible recipe! Cacio e pepe is one of my very favorite pasta dishes and combined with the zoodles and bucatini – I’m totally loving it!
Marissa says
June 3, 2016 at 9:47 amStir frying them sounds pretty great too! I love you ramen version of this dish too…
Beeta @ Mon Petit Four says
June 2, 2016 at 5:38 pmFirstly, I’m planning to meet a friend for dinner tonight, and after seeing this post, I was incredibly tempted to cancel and just make this at home for myself!! But thats okay, I will be making this the next chance I get! I love that you used a mix of zucchini and pasta. I’m a big fan of zucchini, but I just can’t imagine eating a zucchini-only pasta like the trends these days dictate; I’m too much a die hard carb-lover 😉
I’m always impressed by how easily you incorporate healthy ingredients into comforting classics, and this dish is no exception! Thank you, deary, for sharing your beautiful creativity <3
Marissa says
June 3, 2016 at 9:48 amYou leave the sweetest comments, Beeta! Made my day. xoxo
Dorothy Dunton says
June 2, 2016 at 4:12 pmHi Marissa! My favorite pasta is bucatini and combined with the healthier zucchini sounds great! Question…how do you make your zucchini noodles/ribbons? And, would the addition of garlic be acceptable?
You always make such interesting dishes! 🙂
Marissa says
June 2, 2016 at 5:43 pmHi Dorothy! Thank you so much, my friend…
What are some of the dishes you make with bucatini? For my zucchini noodles I use this handheld ‘spiralizer’ – It’s less of a contraption then some. I know a lot of people use this one too.
Dorothy Dunton says
June 2, 2016 at 6:25 pmHi Marissa! I make a ragu bolognese, marinara and a garlic butter sauce with clams (separate of course). I like the chewiness of bucatini, it’s got good mouth feel! I also like it with a simple spaghetti sauce with meatballs. Or a brown butter sauce with garlic. 🙂
Marissa says
June 3, 2016 at 9:46 amThose all sound wonderful – garlic butter sauce with clams? Yes, please! And I agree – I love the chewy bite. Have you had pici before? It’s a pasta that we couldn’t get enough of while we were in Italy, but have never been able to buy in the United States. I’ve seen recipes to make it, but have never tried. The recipes always remind me of this Far Side cartoon –
Dorothy Dunton says
June 3, 2016 at 1:28 pmHi Marissa! That’s too funny! One of my favorite Far Side cartoons is the Boneless Chicken Farm. 🙂 I’ve not heard of pici, but your praise of it tells me it must be really good!