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Zucchini Noodle Brown Butter Cacio e Pepe

Traditional cacio e pepe with nutty brown butter and a big pile of fresh zucchini noodles.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 -2 Servings

Ingredients

  • 10 Ounces Raw Zucchini Noodles
  • 4 Tablespoons Unsalted Butter
  • 1 Cup Freshly Finely grated Parmesan-Romano Cheese
  • 1 Teaspoon Freshly cracked Black Pepper
  • Big Pinch of Kosher Salt

Instructions

  1. Add zucchini noodles to a colander. Let sit out for 5 minutes to drain off some of the liquid.
  2. Brown your butter by adding the butter to a medium skillet. Cook over medium until the butter starts to crack and pop. Once the butter stops popping it will start to brown. Reduce the heat to low. Once the butter turns a deep golden color, remove from the heat.
  3. Add zucchini noodles, toss to evenly coat.
  4. Add cheese and pepper. Toss to evenly coat in cheese and pepper.
  5. Serve zucchini noodles right away with a pinch of salt and extra cheese and pepper if you so choose.
  6. Best the day of. If you reheat the "noodles" get watery and soggy.