Cacio e Pepe means "cheese and black pepper" in Italian. Grated Parmesan cheese and freshly cracked black pepper are tossed with hot, buttered pasta or, in this case, spaghetti squash. It's decadent, yet healthy. Like adulting mac n' cheese.
- 2 halves cooked spaghetti squash, shredded
- 6 tablespoons butter or olive oil
- 6 tablespoons grated Parmesan or Pecorino cheese
- 1/4 teaspoon black pepper
- 1 teaspoon parsley
- Start with hot, cooked spaghetti squash halves. Use a fork to separate the flesh into noodle-like strings.
- Add butter directly to the hot squash noodles and let it melt.
- Add grated cheese and freshly cracked black pepper.
- Toss together.
- Top with more cheese and black pepper.
- Garnish with parsley.
- spaghetti squash
You'll need 1 whole, cooked spaghetti squash. Since spaghetti squashes vary in weight and size, yours may yield more than 2 cups of cooked spaghetti squash "noodles". Visit this post on How To Cook Spaghetti Squash for tips.
- butter or olive oil
I love butter. I used 3 tablespoons of creamy, tangy cultured butter per squash half. You may use more or less according to your tastes. Cultured butter is slightly acidic and balances out the richness of the fat. Or use olive oil if that is your preference.
- Parmesan or Pecorino cheese
Hard, aged, salty cheese is used as umami seasoning, instead of salt. I used grated Parmesan cheese. People will argue that the traditional Roman Cacio e Pepe recipe calls for Pecorino cheese. Use that if you have it!
- black pepper
Add as much freshly cracked black pepper as you like.
Garnish with chopped fresh parsley to add color and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Microwave
- Cuisine: American
Keywords: keto low-carb easy quick dinner diabetic spaghetti squash pasta substitute