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Zucchini Noodle Cacio e Pepe

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I decided to give zucchini noodles a go last week to continue in the trend of my recent Spiralizer obsession. With the promise of little more than salt, pepper, and a few zucchinis, I was immediately sold on this recipe. Plus, I’d traveled the full week for work and was in desperate need of something that wasn’t served on a silver platter to my hotel room.

Zucchini Cacio e Pepe

Despite the zucchini noodles being a tad bit watery, the flavor was perfect and just as satisfying as regular pasta, yet again. I cheated and used slab bacon to add a little extra “oomph” and it was just what the doctor ordered. Zucchini Cacio e Pepe

My body thanked me for the veggie overload and my fiancé thanked me for not subjecting him to another dinner of eggs, his go-to cuisine when I’m out of town. Enjoy!


  • 3 strips of bacon
  • 1 large garlic clove, minced
  • 1 pinch of red pepper flakes
  • 3 medium zucchinis, Blade C
  • freshly cracked black pepper, from a grinder
  • 1/4 cup grated pecorino romano cheese
  • 1/4 cup grated parmigiano reggiano cheese + more to garnish


  1. Place a large skillet over medium heat and coat lightly with cooking spray.
  2. Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes.
  3. Once done, remove and place on a paper-towel lined plate.
  4. Remove all of the oil from the bacon except for 2 tbsp.
  5. Add in the garlic and red pepper flakes and cook for 30 seconds.
  6. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
  7. Season the zucchini with about 5 cracks of the pepper and add in the cheeses.
  8. Toss to combine thoroughly and then plate into two bowls.
  9. Top each bowl with a few more cranks of black pepper and crumble over a piece and a half of bacon in each bowl.
  10. Garnish with additional parmigiano reggiano cheese.

Source: Inspiralized

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