Cacio e Pepe
The classic Cacio e Pepe turned into the perfect LOW-CARB side dish. This is the best recipe if you want the Italian simplicity of this dish, but lighter and healthier. Ready in 10 minutes, you’ll make it once a week!
Prep Time:5minutes mins
Cook Time:5minutes mins
Servings:4
Ingredients
- ▢2 tsp olive oil
- ▢2 tsp unsalted butter
- ▢1 lb fresh sugar snap peas stem ends and string removed from each pod
- ▢1/2 tsp coarse salt plus extra to serve
- ▢3/4 tsp black cracked pepper
- ▢1/4 cup fresh shredded parmesan cheese plus extra to serve
Instructions
- Heat oil and butter together in a large pan over medium-high heat.
- When butter has melted, add the snap peas, tossing them around in the pan to coat in the oil/butter mixture.
- Season with salt, pepper and cayenne (if using) and sauté for until the snap peas are crisp-tender, about 4-5 minutes
- Add in the parmesan cheese; cook until just slightly melted and remove immediately from the heat.
- Transfer to a serving bowl; season with extra parmesan cheese and cracked black pepper to serve.
Notes
The secret to perfecting this recipe:
- Do not overcrowd the pan.
The sugar snap peas should sit in a single layer so they sauté instead of steaming. - Watch the heat before adding the cheese.
Lowering the heat helps the Parmesan soften and coat the peas instead of sticking to the pan. - Cook the peas just until crisp-tender.
Overcooking will cause them to lose texture and release moisture. - Add salt gradually.
Parmesan already adds salt, so taste before adding more. - Serve immediately.
This dish is best while hot, right after the cheese has softened.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 415mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1355IU | Vitamin C: 68mg | Calcium: 110mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
