Cacio e Pepe with Zucchini Noodles  Back to Recipes

Zucchini noodles upgrade our classic Italian Cacio e Pepe in style and pair perfectly with Ecco Domani Pinot Grigio. Serves 4-6.

  • 6 cups spiralized zucchini
  • ¼ pound pancetta
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 teaspoons red pepper flakes
  • 2 teaspoons black pepper
  • ¼ cup lemon juice
  • 2 cups grated Parmigiano-Reggiano cheese
  • 3 ½ cups baby arugula


Saute spiralized zucchini in 2 tablespoons of olive oil over medium heat in a pan for 7-9 minutes.

In a separate skillet, cook the pancetta in ¼ cup olive oil until the pancetta is cooked through and crispy, lightly browned. Add garlic, pepper and red pepper flakes to the pancetta skillet and saute together for 2 minutes.

Add zucchini to the pancetta skillet and toss with the lemon juice until everything is well-coated and combined. Add the Parmigiano-Reggiano cheese to the skillet in small handfuls while stirring, until all of the cheese has been added. Lastly, toss the arugula in the mixture letting the residual heat wilt the arugula leaves.

Serve with Ecco Domani Pinot Grigio for a modern twist on an Italian classic! 

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