Low Carb Cacio e Pepe

overview top of served cacio e pepe with sugar snap peas

5 from 1 vote

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 Time5

Cook Time5

Total Time10

Course: Appetizer, low carb, Side Dish, Snacks

Cuisine: Italian, Italian-Inspired

Keyword: Black pepper, buttery, Cacio E Pepe, Italian Dish, Sugar snap peas

Servings:

Author: Karina Carrel

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.

Video

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