Daphne Oz's Cacio e Pepe

Try this low-carb take on classic Italian comfort food.

Daphne Oz's Cacio e Pepe
2 tbsp Kosher salt
1 pound Spaghetti or linguini (zucchini noodles, artichoke flour noodles, or lentil pasta)
1/4 cup Olive oil
3 tbsp Freshly ground black pepper
6 tbsp Butter
1 1/2 cups Grated pecorino romano
1 1/2 cups Grated parmigiano reggiano

Bring a large pasta pot of water to a boil and add 2 tablespoons salt.

Cook the pasta in the boiling water until al dente.

Add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, about 1 minute.

Add one cup of pasta water to the pan, then add the cold butter and olive oil and bring to a simmer.

Stir the sauce so that the olive oil and butter combine.

When the pasta is cooked, drain, reserving a little bit of the cooking liquid. Add the pasta to the pan and toss to combine with the sauce.

Remove the pan from the heat, then add the cheese, constantly tossing so that the cheese melts evenly into the sauce.

Add reserved pasta water if needed to adjust the sauce to the right consistency, it should be coated in a velvety sauce, not clumpy or watery.


This classic Italian cheese and pepper recipe is the perfect choice when you're not sure what to make for dinner. Replace the regular spaghetti or linguini, for a low-carb option like zoodles, lentils, or quinoa. You won't miss your usual noodles thanks to the delicious cheesy and peppery toppings mixed in.