About the Recipe
A fresh, low-carb twist on the Roman classic, made with tender zucchini noodles, plenty of cracked black pepper, and a silky Pecorino Romano sauce. Simple, elegant, and surprisingly satisfying.
Ingredients
3 medium zucchini, spiralized
1 tablespoon olive oil
1 tablespoon butter
¾ cup finely grated Pecorino Romano
1 teaspoon freshly cracked black pepper (or more, to taste)
2–3 tablespoons hot water (or reserved zucchini liquid)
Salt, to taste
Preparation
Lightly salt the zoodles and let them sit for 10 minutes. Gently squeeze out excess moisture—this keeps the sauce from getting watery.
Heat olive oil (and butter, if using) in a large skillet over medium-low heat. Add the black pepper and toast for about 30 seconds until fragrant.
Toss in the zucchini noodles and cook for just 1–2 minutes, until barely tender. Remove the pan from heat.
Add the grated Pecorino and a splash of hot water. Toss quickly and continuously until a creamy sauce forms. Add more water a teaspoon at a time if needed.
Taste for salt, add extra pepper if you love a kick, and serve immediately.
Notes
Tips for Success
Keep the heat low or off when adding cheese—this prevents clumping.
Pecorino Romano is traditional; Parmesan works, but the flavor won’t be quite the same.
For extra richness, finish with a drizzle of good olive oil.
