Rogue Recipe: Cacio e Pepe

March 07, 2020

It’s a Friday in Lent, which for me means no meat, so here is a fun riff on a classic that is super low carb, high on taste. For all you who don’t care about a Friday... spice this up with grilled chicken or steak!

Cacio e Pepe

4 bags of miracle noodles
3/4 cup Whole Milk Ricotta
2 lemons
2 tbsp olive oil
Pecorino Romano for garnish
Salt
Pepper
1lb asparagus

Directions

Asparagus- preheat oven to 400 degree F Cut woody bottom, about 1-1.5 inches off the bottom, coat in oil, then add salt and pepper and place on a baking tray, cook for 20 minutes. Serve hot

Open bags and empty into colander. Rinse noodles under cold water for 30 seconds to a minute. Add noodles to a dry pan and cook until they squeak! This is key, because you have to dry them out a lot so they have the same texture as pasta. As noodles cook, add ricotta to a bowl. Zest 1 lemon, and juice. Add both to the ricotta, add salt and pepper and 1 tbsp of olive oil. Mix well. Add cheese mix to the cooked noodles and toss to coat. Serve in a bowl and top with Pecorino Romano. Eat well and a bit lighter tonight!

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