Carrot and Parsnip Cacio e Pepe

Meat-Free Mains, One Pot Wednesdays, Recipes

Carrot and Parsnip Cacio e Pepe

A classic Roman dish of pasta served simply with pecorino romano cheese and plenty of freshly ground black pepper, cacio e pepe takes a turn for the lighter and healthier when you substitute carrot and parsnip “noodles” for the traditional spaghetti or vermicelli. And since a spiralizer makes quick work of cutting the vegetables into strands, you can easily cook this simple vegetarian dish any night of the week.

 

Carrot and Parsnip Cacio e Pepe

 

4 large carrots, peeled and trimmed

2 parsnips, peeled and trimmed

6 Tbs. (3 oz./90 g) unsalted butter

1 cup (4 oz./125 g) grated pecorino romano cheese

Kosher salt and freshly ground pepper

 

Using a spiralizer fitted with the coarse shredder blade, spiralize the carrots, cutting the strands every 3 or 4 rotations. Transfer to a large bowl. Spiralize the parsnips using the same blade and add to the bowl with the carrots. Set aside.

 

In a large sauté pan over medium heat, melt butter and cook until it begins to brown, about 3 minutes. Reduce the heat to low and stir in the carrots and parsnips. Cook, stirring occasionally, just until the vegetables are tender, about 5 minutes. Remove from heat and stir in 3/4 cup (3 oz./90 g) of the pecorino and 2 tsp. pepper. Season with salt, garnish with the remaining 1/4 cup (1 oz./30 g) pecorino and serve immediately. Serves 2 to 4.

 

Williams-Sonoma Test Kitchen

 

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Carrot and Parsnip Cacio e Pepe
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