6.8g net carbs
🍅 Italian · Lunch or Dinner

Courgette cacio e pepe

Pecorino and black pepper emulsified into a sauce, over courgette ribbons.

Cacio e pepe — courgette ribbons instead of tonnarelli

15 min Medium Serves 1 More Italian

Free to read. Bon appétit. Tainy Tracker logs it in one tap →

6.8gNet carbs
376Calories
9.3gTotal carbs
2.5gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

376 kcal · 30.4 g fat · 18.7 g protein · 9.3 g total carbs · 2.5 g fibre

Contains dairy

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 1 serving · tick them off as you shop

Method

5 steps · 15 min

  1. Peel the courgette into ribbons with a vegetable peeler, stopping at the seedy core.
  2. Toast the black pepper in a dry pan for 30 seconds until it smells sharp.
  3. Add the butter and a splash of water, and swirl it into a loose emulsion.
  4. Turn the ribbons through it for one minute, then take the pan off the heat.
  5. Add the pecorino off the heat and toss hard, or it will split.

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