Radish Noodles Cacio e Pepe

Radish Noodles Cacio e Pepe is a creative low-carb twist on the classic Italian dish, featuring fresh radish noodles that are perfectly complemented by a rich, cheesy sauce and a kick of black pepper. This dish is not only delicious but also a vibrant and healthy alternative to traditional pasta.

Ingredients

• Radishes - 400 grams
• Pecorino Romano cheese - 50 grams, grated
• Black pepper - 1 teaspoon, freshly ground
• Olive oil - 2 tablespoons
• Salt - to taste
• Water - 1 liter

Steps

1. Wash and trim the radishes, then use a spiralizer or a vegetable peeler to create noodle-like strips.
2. Bring 1 liter of water to a boil in a large pot. Add a pinch of salt and the radish noodles, and cook for 3-4 minutes until slightly tender but still al dente.
3. While the noodles are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Drain the radish noodles and add them to the skillet. Toss gently to coat in the olive oil.
5. Remove the skillet from heat and add the grated Pecorino Romano cheese and freshly ground black pepper. Toss the noodles quickly to combine until the cheese melts and creates a creamy sauce.
6. Serve immediately, garnished with extra cheese and black pepper if desired.

Nutrition

• Calories: 200
• Protein: 6 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from radishes, promoting overall health.

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