Zucchini Cacio e Pepe

Spiralized zucchini in a silky pecorino and black pepper sauce — all the soul of the Roman classic, none of the pasta.

310 cal / serving 12g net carbs 16g protein 22g fat Prep: 10 min Cook: 10 min 2 servings

1. Spiralize or julienne zucchini. Salt lightly and let sit 10 min; pat dry to remove moisture.

2. Toast black peppercorns in a dry skillet, then crush coarsely.

3. Melt butter in the skillet over medium. Add pepper and toast 30 seconds.

4. Add zucchini and toss to coat; cook 2–3 min until just tender.

5. Off heat, add half the pecorino and all the parmesan; toss vigorously while adding 2–3 tbsp hot water until creamy.

6. Plate and top with remaining pecorino and more fresh pepper.

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