Recipe

Few dishes hit the soul quite like Cacio e Pepe—that gloriously simple Roman pasta where black pepper tingles and Pecorino Romano melts into pure silk. Now imagine all that magic wrapped around light, fresh zucchini “noodles” instead of wheat. Same addictive flavor, half the guilt, and still impossensively creamy.

One clever tool (hello, Geedel Rotary Cheese Grater) turns zucchini into perfect ribbons in seconds and showers the dish with fluffy Pecorino snow. No fancy spiralizer needed—just effortless restaurant texture at home.

🥒Ingredients (Serves 2–3)

4 medium zucchini (straight and firm work best)

1 cup finely shredded Pecorino Romano (block, not pre-shredded)

1–1½ tsp freshly cracked black pepper (adjust to taste)

2 tbsp unsalted butter

1 tbsp extra-virgin olive oil

Sea salt for the zucchini water

🍴Step-by-Step: Silky Cacio e Pepe Zoodles

Make the Zucchini Noodles

Fix the Geedel Vegetable Chopper firmly with its suction base.

Pop in the coarse shred blade → feed each zucchini through for long, perfect spaghetti-style ribbons.

Switch to the fine shred blade → run the Pecorino Romano block through for fluffy, cloud-like cheese snow (this melts instantly into the sauce later—no pre-grated clumps!).

Tip the zucchini ribbons into a colander, lightly salt, and let them drain while you toast the pepper. Keep that gorgeous Pecorino snow in a bowl nearby—ready for the magic moment.

Toast the Pepper

In a wide skillet over medium heat, toast the cracked black pepper until fragrant (it should smell amazing). Add the butter and olive oil; let it melt and foam.

Build the Creamy Sauce

Pat the zucchini noodles dry, then toss them straight into the pepper butter. Move quickly—zoodles only need to warm through. Remove the pan from heat. Sprinkle the finely shredded Pecorino in batches while tossing vigorously with tongs. The cheese melts into a glossy emulsion with the butter and a splash of the residual zucchini water—no lumps, just velvet.

Plate & Finish

Twirl the noodles into bowls. Add one final blizzard of Pecorino and an extra crack of pepper. Serve immediately while the sauce is at peak silkiness.

🧀Tips & Twists

Extra Glossy – Save a tablespoon of hot pasta water (or warm water) to loosen the sauce if needed.

Protein Boost – Add grilled shrimp, crispy pancetta, or chickpeas.

Spicy Version – Toast a pinch of red pepper flakes with the black pepper.

Make-Ahead – Shred zucchini up to one day ahead; store in the fridge wrapped in paper towels.

Cheese Swap – A 3:1 mix of Pecorino and Parmigiano works if you want slightly milder flavor.

🌿Conclusion: Rome in a Bowl, Lightened Up

This Cacio e Pepe Zucchini Noodles delivers every bit of the classic Roman thrill—peppery, cheesy, ridiculously comforting—without a single carb crash. One turn of the rotary grater and you’re minutes away from a dinner that feels indulgent but leaves you light on your feet.