Cacio e Pepe Brussels Sprouts Recipe

Cacio e Pepe Brussels Sprouts Recipe

How To Make Cacio e Pepe Brussels Sprouts

This take on the classic cheese & pepper Italian pasta, cacio e pepe, takes out the pasta & substitutes it with Brussels sprouts as a low-carb alternative.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 2tbspextra-virgin olive oil
  • tspfreshly ground pepper
  • crushed red pepper flakes
  • 14ozbrussels sprouts,shredded
  • 1tspkosher salt
  • cupsparmesan cheese,freshly grated, plus more for serving
  • 1lemon,zested
  • cuphazelnuts,or pecans, toasted and roughly chopped


  1. In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together for about 30 seconds to 1 minute, until toasted

  2. Add the Brussels sprouts and cook, without stirring, for about 2 minutes or until they begin to soften.

  3. Season with the salt, and cook for about 2 minutes or until the Brussels sprouts just begin to char.

  4. Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.

  5. Serve warm, topped with more fresh Parmesan, if desired.


  • Calories: 241.39kcal
  • Fat: 17.31g
  • Saturated Fat: 6.09g
  • Monounsaturated Fat: 9.06g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 9.53g
  • Fiber: 3.70g
  • Sugar: 2.27g
  • Protein: 14.61g
  • Cholesterol: 21.07mg
  • Sodium: 443.26mg
  • Calcium: 408.91mg
  • Potassium: 359.84mg
  • Iron: 1.69mg
  • Vitamin A: 89.63µg
  • Vitamin C: 61.82mg
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