Cacio E Pepe Sweet Potato Noodles
Looking to convert a spiralized veggie skeptic? Make them these cacio e pepe sweet potato noodles. Tossed in buttery black pepper sauce and showered with Parmesan and Pecorino, these sweet potato noodles are so delicious that no one will even think about asking for “regular” pasta.
Ingredients :
- 2 Tbsp. extra-virgin olive oil, divided
- 12 oz. spiralized sweet potatoes, cut about 12" long
- 1 1/2 tsp. kosher salt
- 1 Tbsp. unsalted butter
- 1 tsp. freshly ground black pepper, plus more
- 1/2 cup finely shredded Parmesan, plus more for serving
- 1/2 cup finely shredded Pecorino Romano
Directions :
- Arrange all prepped and measured ingredients within easy reach of the stove. (The cooking in this recipe goes quickly, so it’s essential to have everything ready before beginning.)
- In a medium nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add potato noodles and salt and cook, tossing occasionally, until slightly softened but still a bit crunchy, 2 to 3 minutes.
- Meanwhile, in a large skillet over medium-low heat, melt butter with remaining 1 tablespoon oil. Add pepper and cook, swirling pan, until fragrant, 30 seconds to 1 minute. Add noodles, Parmesan, and Pecorino and toss just until combined; season with salt, if needed.
- Divide noodle mixture among bowls. Top with more Parmesan and pepper.
