Bucatini and Zucchini Noodle Cacio e Pepe
I like to use a combination of pasta and zucchini noodles, but you could easily make this with either one on its own.
Servings: 4 people
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.
Nutrition
Calories: 407kcal | Carbohydrates: 50g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 412mg | Potassium: 698mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1109IU | Vitamin C: 42mg | Calcium: 356mg | Iron: 2mg
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