Cacio e Pepe

Prep Time: 5 minutes 

Cook Time: 8-10 minutes

Servings: 2-4



14 large CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
4 tablespoons unsalted butter
1 teaspoon freshly ground black pepper
½ cup vegetable broth
3 ounces (¾ cup) finely grated Parmesan cheese
1 ounce (¼ cup) finely grated Pecorino Romano cheese



  1. Cut Crepinis into ¼-inch pasta-like slices. Separate the slices and set aside.
  2. To a large non-stick skillet over medium heat, melt the butter.
  3. Add ground pepper to pan and cook for 1 minute.
  4. Add vegetable broth to pan. Bring to a simmer.
  5. Add Crepini pasta to the pan. Stir to combine.
  6. Reduce heat to low and add the Parmesan cheese. Use tongs to gently stir until cheese has melted. 
  7. Remove pan from heat; add Pecorino. Use tongs to gently stir until melted. Serve warm.


Nutritional Information (per serving)

Calories: 304 Total Fat: 17.8g Cholesterol: 56.3mg Sodium: 563.5mg Total Carbohydrates: 1.5g Protein: 20.4g

Tips & Tricks

You save over 48g of carbs and 70 calories per serving by substituting pasta with Crepini pasta!

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