Cacio e Pepe Brussels Sprouts

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Cacio e Pepe Brussels Sprouts swaps out pasta for shredded Brussels sprouts in this low-carb take on the Italian classic.

Low Carb Cacio e Pepe Brussels Sprouts


  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons freshly ground pepper
  • Crushed red pepper flakes
  • 14 ounces shredded Brussels sprouts, see Note
  • 1 teaspoon kosher salt
  • 1 1/4 cups freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 1/3 cup toasted hazelnuts or pecans, roughly chopped


  1. In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until toasted, 30 seconds to 1 minute.
  2. Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
  3. Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.
  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.

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