RICH AND CREAMY AND OH SOOO GOOD! A MAKE AT HOME DISH THAT YOU WILL THINK CAME FROM YOUR FAVORITE ITALIAN JOINT (OR MAYBE BETTER)!
I love Cacio e Pepe. Like it’s definitely in my top 5 favorite dishes.
It’s got only a few ingredients and each of them holds there own yet works so beautifully together. During my NYC days, this was my go-to at my favorite Italian spot. Unfortunately, the dish isn’t as popular here in Singapore so of course I needed to recreate my version of it. I love this dish even more because it’s so versatile.
Vegetarian? leave out the shrimp
Low Carb? Replace the pasta with zoodles
Don’t like zoodles? remove them all together and have the shrimp on it’s own with a nice salad or your favorite veggie dish
No matter how you slice it, this dish is a winner.
I made mine with my favorite gluten-free spaghetti (made of quinoa and brown rice). And went heavy on the pepper and parmesan.
If you don’t have a mortar and pestle to break your pepper corns down, feel free to put them in a sandwich bag and give them a good squash with a heavy pot. You can then further break them down by crushing them with the back of a spoon. You want your pepper to be on the chunkier side to really get those bold flavors.
Also, don’t skip the lemon zest. It adds the most wonderful freshness to the dish and really makes everything come together beautifully. I personally didn’t need any salt because my parmesan was enough, but feel free to give your dish a taste and add some if you need. I really hope you guys love this favorite dish of mine. Enjoy!