Cacio & Pepe Shirataki
Cacio & Pepe (“Cheese and Pepper”) is a typical pasta dressing of Central Italy. As simple as it is to prepare, it is extremely tasty. It usually accompanies long pasta, like spaghetti or fettuccini, and it is made by melting cheese in hot water, thus creating a cheese sauce that will coat cooked pasta. To give more flavor, freshly grated black pepper is added to the cheese sauce.
It goes without saying that the dish is quite filling. Here, I have made it low-carb and keto-friendly by substituting durum pasta with konjac spaghetti (also known as shirataki).
Konjac is an Asian plant with an edible corm, also known as devil’s tongue or voodoo lily. It is native of Yunan, China, and it has the advantage of being low calorie and containing very little carbs. It’s an excellent pasta substitute!
- 2 portions shirataki spaghetti
- 1/4 cup warm water
- 1/4 cup non-dairy cheese
- 1/4 cup vegan mozzarella shreds
- A crack of black pepper
- 1 tablespoon grated non-dairy Parmesan-like cheese
Drain and rinse well the shirataki spaghetti and set aside. Dice the cheese into small cubes.
In a large non-stick skillet, heat the water over a medium heat. Add the cubed cheese and the shredded mozzarella cheese. Keep cooking, stirring from time to time until it is all melted. Add the pepper and continue to cook until it reaches a consistency of a smooth cream.
Toss the shirataki spaghetti into the sauce and gently fold them until they are completely coated. Continue to cook until the sauce has reached the desired consistency. Take off the heat and serve, topping with some grated vegan Parmesan-like cheese.
Enjoy to the last drop! Buon Appetito!