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Cacio e Pepe

2022-07-16 17.44.26_web (5)

Cacio e Pepe with Sauteed Mushrooms

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This earthy, but light vegetarian pasta will satisfy all of your taste buds- no meat required!

If you are searching for a light, summery pasta to satisfy your carb craving…one that is hearty without being too heavy, this cacio e pepe with sauteed mushrooms nand spinach is the ticket. I was craving that very same thing when my husband and I created this take on cacio e pepe. We chose to use as many fresh ingredients as possible- fresh fettuccini noodles, spinach, mushrooms, basil- you get the idea. The flavors in this recipe are rounded out with the briny taste of canned artichokes. If you really feel like splurging, top it off with shavings of fresh white truffle. We happened to have a fresh truffle that we purchased at a farmer’s market and thought it would pair well with the earthiness of the mushrooms. Speaking of mushrooms, we used white button here, but you could use another favorite – such as crimini, oyster, shiitake, or a combination. You will not miss the meat in this dish. This dish will deliver that umami flavor and satisfying bite without weighing you down! It’s no secret that I love cacio e pepe- try my recipe where I add spaghetti squash and shrimp here.

Cacio e Pepe with Sauteed Mushrooms and Spinach
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Cacio e Pepe with Sauteed Mushrooms and Spinach

Recipe by This Lovely KitchenCourse: Entrees, PastaCuisine: Italian
Servings

6

servings

I recommend using fresh fettuccini here, but dry pasta will work too! I served this dish with fresh white truffle, which can be pricey and is certainly optional.

Ingredients

  • Fresh Fettuccini pasta, 12 oz

  • Butter, 2 TBSP

  • Shallot, 1/2, minced

  • Black Pepper, 1/4 tsp

  • Salt, 1/4 tsp.

  • Mushrooms White, chopped, 8 oz.

  • White wine, 1/4 cup

  • Milk, whole, 1 cup

  • Parmesan Reggiano, 1/2 cup

  • Pecorino Romano, 1/2 cup

  • Artichoke hearts, canned, drained, 1 cup

  • Spinach, cooked and drained, 4 oz

  • Fresh Basil and Black Truffle shavings, optional

Directions

  • Cook fresh pasta in 6 cups salted water for 5-6 minutes or until al dente.
  • Strain pasta. Save 1/4 cup pasta water.
  • Saute mushrooms, shallot, and black pepper in butter for 2-3 minutes or until soft, in a large pot or dutch oven.
  • Add milk to mushroom mixture. Bring to a boil. Mix in artichokes, spinach and both cheeses. Cook about 5 minutes or until sauce thickens. Add reserved pasta and 1/4 cup pasta water. Mix well.
  • Garnish with basil and black truffle shavings, if desired. Enjoy!
Shrimp with Cacio e pepe

Lower Carb Shrimp Cacio e Pepe

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Cacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.

As a true carb lover, I get a real sense of thrill when I can have my pasta and eat it too. This entree is savory, peppery, and very satisfying. It’s also wonderful as a side dish. The mix of spaghetti squash and spaghetti noodles is perfect even for the most discerning pasta lovers.

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Recipe by This Lovely KitchenCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings

Cacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.

Ingredients

  • Spaghetti squash 1/2 squash

  • Spaghetti noodles 8 oz.

  • Olive oil 1 tsp.

  • Butter 3 tbsp, divided

  • Shrimp, peeled and deveined 1 lb

  • Salt 1/4 tsp

  • Black pepper 1/8 tsp + 1/2 tsp, divided

  • Garlic, chopped 1 clove

  • Old Bay Seasoning 1/8 tsp

  • White wine 1/4 cup

  • Parmesan Cheese, grated 1 cup

  • Italian Parsley chopped Garnish

Directions

  • Preheat oven to 400 degrees
  • Cut spaghetti squash in half and rub with 1 tsp. olive oil
  • Cook for 35 minutes.
  • Cook noodles according to package directions. Save 2 cups of pasta water when draining pasta.
  • While squash and noodles are cooking, heat butter in a pan on medium-high heat until starting to sizzle.
  • Add shrimp, salt, pepper, garlic, and old bay seasoning. Saute for 3-5 minutes or until shrimp turn pink and opaque.
  • Add white wine to the pan and stir. Remove from heat and seat aside.
  • Remove squash from oven and allow to cool. Shred squash into strands and place into a medium bowl.
  • Melt butter in saute pan on medium heat. Add black pepper to pan and saute for 1 minute.
  • Add noodles to butter and black mixture and stir noodles and squash mixture.
  • Add 1 cup of parmesan cheese. Stir to incorporate.
  • Using 1/2 cup at a time, add enough pasta water to create a creamy sauce. You may not use all of the 2 cups of water.
  • Plate with shrimp on top of pasta mixture. Sprinkle with fresh Italian parsley.
  • Enjoy!