Rutabaga Cacio e Pepe
Spiralized rutabaga tossed in a cheese and black pepper sauce in a white bowl.
A cozy low-carb twist on the Roman classic
This rutabaga cacio e pepe is a wintery, root-vegetable take on a Roman classic. Spiralized rutabaga stands in for pasta, offering a sweet-earthy bite that pairs beautifully with a creamy, peppery Pecorino sauce. It’s simple, fast, and deeply satisfying—perfect for weeknights or light winter dinners.
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Ingredients
(serves 2–3 as a main or 4 as a side)
1½ pounds | 680 g | rutabaga, peeled and spiralized using the largest blade
¾ cup | 60 g | finely grated Pecorino Romano or Parmesan
1 tablespoon | 8 g | all-purpose flour — or 1 tablespoon | 8 g | fine cornmeal (gluten-free option)
¼ cup | 60 g | water
1 teaspoon | 2 g | kosher salt, plus more for blanching water
1 teaspoon | 3 g | freshly cracked black pepper (or to taste)
Method
Peel the rutabaga and spiralize using the largest setting on your spiralizer to create wide vegetable noodles.
Bring a large pot of salted water to a boil. Blanch the rutabaga noodles for 3 minutes, just until slightly tender but still firm. Drain and set aside.
Heat a large sauté pan over low heat. Add the drained rutabaga noodles.
In a small bowl, combine the finely grated cheese with the flour or cornmeal and ¼ cup water. Stir to form a paste.
Add the cheese mixture to the warm rutabaga noodles. Stir gently over low heat until the cheese melts and the sauce emulsifies and coats the noodles.
Season generously with freshly cracked black pepper and additional salt to taste. Serve warm, topped with extra cheese and pepper if desired.
Storage
Best enjoyed immediately, but leftovers can be refrigerated for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to loosen the sauce.
