Cacio e Pepe Recipe Using Zucchini Noodles

When Roman simplicity meets vegetable innovation, you get zucchini noodle cacio e pepe — a minimalist dish that transforms zucchini into a silky pasta alternative, paired with sharp Pecorino Romano cheese and freshly ground black pepper. Thrive Market’s version captures the heart of this Italian classic while making it lighter, quicker, and naturally gluten-free.

Because this dish replaces traditional pasta with zucchini ribbons, it keeps the spirit of cacio e pepe intact but modernizes it for gluten-free and vegetable-forward eating. There’s no flour, no cream, no excess oil — just a few key ingredients that come together in minutes for a fresh, cheesy, peppery masterpiece that feels indulgent yet nourishing.

Cacio e pepe (pronounced KAH-cho eh PEH-peh) translates to “cheese and pepper” in Italian, and it’s one of Rome’s most celebrated pasta dishes. Historically, it was created by shepherds who carried dried pasta, aged cheese, and pepper — ingredients that wouldn’t spoil on long journeys. The magic lies in its minimalism: hot pasta water melts grated Pecorino Romano into a silky sauce that clings to every strand, creating depth and richness without butter or cream. This zucchini noodle version mirrors that magic with fewer carbs and a lighter texture, proving that the essence of Italian cooking — simple ingredients, perfected by technique — never goes out of style.

Zucchini noodles, or “zoodles,” have become a favorite among home cooks for their ability to mimic the satisfying slurp of pasta while keeping meals light and veggie-packed. Here, they carry the peppery cheese coating beautifully, creating a dish that’s bright, fast, and full of flavor — perfect for quick weeknight dinners, vegetarian menus, or anyone seeking comfort without compromise.

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Cacio e Pepe Using Zucchini Noodles

Recipe Details

Yield: 2 to 3 servings
Active Time: 10 minutes

Cacio e Pepe Ingredients

• 5 small zucchini, ends cut off
• 2 tablespoons olive oil
• 1 cup finely grated pecorino cheese cheese
• 1 teaspoon freshly ground black pepper

How to Make Cacio e Pepe

1. Use a spiralizer to create long, thin zucchini noodles.
2. Heat olive oil in a large skillet over medium heat and sauté zucchini noodles 2 minutes, until slightly tender.
3. Off the heat, stir in Pecorino cheese and black pepper until all the noodles are fully coated.
4. Serve immediately.

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Cacio e Pepe Nutrition Facts

*Estimated per serving (recipe yields 3 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/3 of recipe)
Calories	≈ 240 kcal
Protein	≈ 12 g
Carbs	≈ 6 g
Sugar	≈ 1 g
Fiber	≈ 2 g
Fat	≈ 20 g

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Cacio e Pepe Variations & Tips

• Cheese blend: Mix pecorino with a bit of Parmesan for a milder finish or richer creaminess.
• Vegan option: Use a vegan hard cheese or nutritional yeast + cashew cream blend to replicate texture and flavor.
• Cook less for bite: Sauté zucchini briefly so it retains some bite and doesn’t turn mushy.
• Pepper intensity: Increase or decrease the amount of black pepper to control the spice/heat level.
• Garlic or shallot base: Sauté a small clove of garlic or shallot before zucchini to add aromatic depth.
• Finish with olive oil: Drizzle a bit of high-quality extra-virgin olive oil just before serving for gloss and mouthfeel.
• Serve immediately: Zucchini noodles soften over time—serve right after tossing to preserve texture.

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Best Cacio e Pepe Pairings

• Roasted vegetables: Broccoli, asparagus, or Brussels sprouts make for warm, textured sides.
• Simple green salad with citrus vinaigrette: Adds brightness and contrast to the cheesy base.
• Grilled or roasted proteins: Chicken, salmon, or tofu meld well beside this flavor-forward noodle dish.
• Gluten-free focaccia or bread: Ideal for mopping any residual sauce (ensure it’s certified gluten-free).
• White wine or light red: Pinot Grigio, Vermentino, or Chianti complement the peppery cheese notes nicely.

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When to Make Cacio e Pepe

• Weeknight dinners: Fast, elegant, and satisfying without overcomplication.
• Vegetarian menus: A star entrée or side in plant-forward meal plans.
• Gluten-free entertaining: Delivers that “pasta feel” for guests who avoid gluten.
• Light summer meals: Cool, fresh, and not heavy—a great warm-weather option.
• Cooking demonstrations: Perfect to show how simple ingredients can transform into elegant dishes.
• Meal-prep lunches: Best eaten fresh, but if prepped carefully, can travel well in airtight containers for midday enjoyment.

Photo credit: Paul Delmont